If there is a problem with Costa Rica coffee, it's the fact that it can lack distinction; it is straightforward, clean, softly acidic, mild. It has lots of "coffee flavor." The trend in Costa Rica was to create large volumes of moderately good "specialty" coffee. There was a push toward high-yield coffee shrubs that lacked the clarity in cup flavor of the older types. They also required a lot of fertilizer input to maintain their bountiful yields. The large mills mixed all the small-farm coffee cherries that were delivered, the high-grown and low-grown, the ripe fruits and the not-so-ripe. The result was mediocrity.
This coffees aromatic profile is so sweet and spiced, and the cup has an array of clean fruit notes. The acidity is brilliant, like raspberry juice, which cuts through a base of caramelized sugar sweetness. Fades to a cocoa/dark chocolate finish. City to Full City. SO Espresso. Learn More
This honey-processed coffee has clean fruit notes, juicy mouthfeel, and an ever-so-slight bitter aspect that is like peach skin. Its a fairly complex Costa Rica, with black tea, plum, walnut, and grapefruit essence. The finish is sweet and refreshing. City to Full City. SO Espresso.