Really nice organic Costa Rica lots from small estates are rare. This Costa Rica Organic La Yunta Estate is a crisp, clean, bright cup with floral aroma. Now, if you want to talk flowery coffee, this is the one. Ethiopia Organic Wet-Process Koratie is the sister lot to our Koratie Dry-Process lot. The difference is night-and-day, but both are incredibly aromatic coffees. Candy-like sweetness, peach nectar, watermelon, lemon drops; the descriptors for Koratie Wet-Process are extensive and impressive! We have a new lot of Costa Rica Tarrazu KVW Decaf, surprisingly bright and fruited for a decaf, and a balanced Fair Trade decaf, Nicaragua FTO Dipilto WP Decaf.
Sweet Maria's Weblog
I tested this at 4 different roast levels and let it rest 3 days before cupping it. This Rwanda is deeper in terms of tonal range than our Gkongoro lot (we won 2nd place at the SCAA competition with that one). I like a slightly more developed roast taste from this, but my finish roast temperature might seem a little low: 432 f. When you taste this coffee, you will see that this number deceives. The way I profiled the roast gave an effective finish temperature of about 440 or so ... numbers do lie, at least in roasting. I am waiting until Wednesday to cup the roast, because a mere 24 hours rest just isn't enough for this coffee, and from this roaster. (note: we rested this coffee and i was impressed with it's nice balance and body. Rwandas are nice in comparison to Kenyas because they have some of the acidity but they are more balanced. I think the Borubon cultivar contributes to this ...) -Tom
We kept this roast quite light, more so that we normally would for a dry-process Ethiopia coffee. But this Limu isn't your typical DP Ethiopia flavor profile. It has lighter body, herbal bright notes, lemon balm. It's not a super intense Ethiopia (like our DP Koratie or Dale coffees are). But with a lighter roast treatment some subtle complexities come out, unhindered by an overbearing bittersweetness from the roast. At one tasting I had a lot of honey sweetness, but overall it's not a very sweet coffee. It's quite dry in fact. I cupped it while traveling a few days later and other cuppers were commenting on they dry fruit finish (not dried fruit). It's unusual, and I think it has to do with regional Limu origin character. -Tom
We have a new crop lot of the very elegant Costa Rica Vino de Arabia in stock, another of our Micro-Mill coffees from Brumas del Zurqui. We'll have some very unusual lots from Brumas later. If you know our coffees from year's past, red this name carefully: Panama Boquete Lerida Estate "Miel". It's not the wet-process Peaberry (which will come in August). It's unique and makes amazing S.O. espresso too! I have been hinting at another great DP Ethiopia, and here it is: Ethiopia Organic Dry-Process Koratie. The numbers tell the story on this one. And along those lines we have the highest rated Tanzania we have ever offered Tanzania Blackburn Estate AA