Molasses and unsweetened cocoa powder flavors work well in tandem, with nut notes of pistachio and hazelnut, and a dried apple accent. Strong cocoa roast tones at Full City and beyond. City+ to Full City+. Good for espresso.
|Processing||Wet Process Style Machine Washed|
|Drying Method||Covered Bed Sun-dried|
|Bag size||46 KG|
|Cultivar Detail||Catuai, Caturra|
|Appearance||.6 d/300gr, 17-18 Screen|
|Roast Recommendations||City+ for maximum complexity, Full City to tone it down a bit and usher in chocolate roast tones. Big body and bittersweetness all the way through FC+|
"Corazon de Jesus" is a newer micromill in the area of Chirripó National Park, deep in the La Piedra de Rivas zone. The mill is run by Jonny Alvarado and his family, where at this time they are solely processing the coffees from their own farms. This harvest was Johnny's second at the mill, and Jonny is a familiar face to us as he originally set up the mill Imperio Rojo with his brother Jose. They both inherited farm land from their grandfather some years ago, and up until three years ago paid to have their coffee milled at one of the other mills in the area. Jonny's operation is much more modest than Imperio Rojo, and for this first year he's built sets of raised drying tables, each with their own arched plastic cover. Last we spoke, his plan was to build a large drying room where he could build more raised beds, and achieve a much more consistent airflow and temperature stability. His farm tops out at just over 2000 meters, and is planted in Catuai and Bourbon. Jonny and his brother Jose continue to work closely during harvest (it helps that they're right down the road from each other!), sharing a dry mill that was newly installed at Imperio Rojo during the 2016 harvest. We also have a small amount of Imperio Rojo coffee available, which presents a unique opportunity to taste them side by side.
At City+ and Full City, this coffee from Corazon de Jesus has dried fruit and green nut accents in the dry fragrance, like pistachio for example, and a sweet, albeit rustic, underlying blend of bitter and sweet roast tones. Moving into the wet aroma, the sweetness has a caramelized/cooked sugar smell to it, sort of like the bittersweet smokiness that comes from caramelizing sugar on the stove. Middle roasts make for a fairly sweet, bodied cup, and acidity level on the mild to moderate side. Flavors of dark brown sugar and molasses are juxtaposed by an unsweetened cocoa powder flavor that work well in tandem, and give way to nutty notes of pistachio and hazelnut, and a dried apple accent. Cocoa roast tones are fairly dominant in roasts beyond Full City, and the cup is much more two dimensional than just a shade lighter. Corazon de Jesus as espresso is a bittersweet shot that shows nicely on it's own or with milk, viscous mouthfeel, and with a lingering flavor of chocolate malted grains in the aftertaste.