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Costa Rica Don Oscar El Pedregal

Lemon brilliance weaves it's way through dense chocolate roast tones, with glimpses of walnut and graham cracker, and a flavor like chocolate-covered pistachio fills the aftertaste. Sweetness holds up to darker roasting. Full City to Full City+. Good for espresso.

Out of stock
  • Process Method Machine Washed
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Tarrazu
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-Dried
Arrival date September 2018 Arrival
Lot size 68
Bag size 46 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Catuai
Grade SHB EP
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations Full City - Full City+
Type Farm Gate
Recommended for Espresso Yes

This lot was produced at a family run micro-mill, "Don Oscar", in the Tarrazu valley. This area is part of the Talamanca Sierra highlands, with peaks reaching as high as 3000 meters, El Pedregal plotted right around 1750 meters above sea level. It's an ideal micro-region and climate for growing coffee with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks. The brothers who run Don Oscar and their surrounding farms, (which they are only processing coffee from at this time), are cousins of the late Roger Solis who started the micromill La Casona. Their farm, which is broken into 40 lots, is a mix of Red Catuai and Caturra. They produce mechanically washed coffee (like most in the region) so no fermentation is actually used to remove the mucilage layer. Instead, it is mechanically removed with use of only a little water, and then the seed with parchment intact and a very thin layer of mucilage are laid to dry both outside in the sun on raised beds, or a mechanical dryer is used when the patios are full. Due to the amount of mucilage left intact on this particular lot, roasting produces a lot of chaff, and so judging the coffee's physical color during the roast process can be a bit tricky. With all the tan chaff, the coffee may look done before it actually is, causing you to pull prematurely, and yield grassy flavors. I recommend waiting until you hear snaps underway and then try to use time as a good indicator for when to pull the roasted coffee.

At Full City, El Pedregal has a hefty cocoa scent backed by sugar in the raw in the dry fragrance, and a sort of chocolate brownie aroma when adding hot water to the ground coffee. I like this coffee at Full City, where a surprising lemon brilliance weaves it's way through dense bittersweet chocolate roast tones. The cooled coffee offers glimpses of walnut and graham cracker, and a flavor like chocolate-covered pistachio in the aftertaste. If you like dark roasted coffee, don't be afraid to hit 2nd snaps, as the level of sweetness you can develop with these dense little beans is enough to yield balance with deep roast development. An excellent chocolatey espresso option as well that will hold up to milk drinks.