TASTING NOTES

PEANUT, SWEET, TOFFEE

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM ROAST

It’s always great to have a classic coffee from a classic coffee country, like Costa Rica. We’ve enjoyed the peanut, sweet and toffee notes that roasting this selection with our #2 Classic Profile brings out.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Tarrazu

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

Cafe Vida

Cafe Vida comes from multiple small farmers in Tarrazu, which is one of Costa Rica’s most well-known coffee-growing regions.

Tarrazu’s high elevations (up to 3,000 masl) produce excellent growing conditions, but they also restrict how large farms in the region become. Farmers benefit from the rainfall and temperatures that the mountains create, but managing large plots of land is challenging at best. Thus, most farmers manage small plots of land that are often under 4 hectares. To make their crops commercially viable, they combine their harvested coffee into lots that have beans from several farmers.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Caturra