ALMOND, ALLSPICE, NUTTY
Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Costa Rican coffees are great at winning any coffee drinker over with sweet, chocolatey, nutty notes. This coffee also happens to be a medley of coffee varietals that you don’t see often outside of Costa Rica. This coffee contains beans from Villa Sarchi, Villa Lobos, Venecia and Costa Rica 95 coffee plant varieties which were all first cultivated in Costa Rica. These Costa Rica-specific coffee varietals impact this coffee’s flavor and amplify the characteristics of it’s origin. This way we get the flavors we have come to love from a Costa Rican coffee. Roasted medium, this coffee should win over practically any coffee drinker.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
This Costa Rican coffee is from the region of Tarrazu from several farms under the name of Cafe Vida. Like most Costa Rican coffees the processing was Fully Washed.
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
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.