Costa Rica Honey Chirripo Bambú

Grinding a City roast released a sweet scent of spiced sugars, accented by pungent molasses, with hints of dried fig, and spice in the background. The wet aroma had some rustic sugar notes, pungent bittersweet tones, like burnt sugar, and a faint hint of stewed fruit. The cup is right in line with the smells. Bittering tones have a brooding intensity that tips the scales when roasted dark, whereas lighter roasts let a little bit of the fruited side through. City roasts show a bit of brown sugar to the sweetness, along with accents of cinnamon and clove spices, dried apple, clove, and a winey note. The cup doesn't have quite the clarity of some of our wet process Central American coffees. However, body and roast tones give Bambú a 'hefty' dimension, even in the light roasts. The finish is long, with a bittering aspect like pungent baking cocoa. Full City roasts are thick-bodied, with a fruit/chocolate profile that brought to mind the rummy side of Bananas Foster drizzled with rich, dark chocolate syrup. I pulled an amazing espresso shot of my Full City roast at 3 days rest. Syrupy mouthfeel carries a distilled flavor of dark chocolate bar, intensely bittersweet, as well as a rustic fruit accent of black fig.