Costa Rica Don Oscar -Los Anonos

Raw sugar and graham cracker crust sweetness, with tart green apple and a nice black walnut note in the finish. Clean flavors, with mouth cleansing finish (like black tea). City to Full City.
Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process Style Machine Washed
Drying Method Covered Bed Sun-dried
Lot size 45bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai, Caturra
Grade SHB
Appearance .4 d/300gr, 15+ Screen
Roast Recommendations City+ is a great level to maximize complexity, but this coffee shows well from City to Full City.
Weight 1 LB
Recommended for Espresso Yes
This microlot 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, and this particular farm Los Anonos almost reaches 1900 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 the surrounding farms, (which they are only processing coffee from at this time), are cousins of Roger Solis, who's micromill La Casona we've also bought coffee from. 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.
Los Anonos has a sweet dark sugar scent in the dry fragrance, hinting at a smell of spiced raisin cake the closer you get to Full CIty. The wet aroma has a pleasant core bittersweetness, with notes of baked apple with cinnamon and walnut coming up in the steam. It's a clean smelling cup, with a break producing wafts of both crisped sugars and dry spices. There's a surprising brilliance in the cup, even at hot temperatures, that's like lemon-herb tea, structuring cup flavors. The sweetness is like raw sugars, with a faint flavor of toasted graham cracker crust. A refreshing tart green apple note comes up in the cooling cup, with a lingering black walnut note in the finish. Taking the roast a shade deeper sees a bump in citrus flavors, a bit like the pithy side of an orange peel, with more herbal tea flavors behind it. Acidity is impressive, mouthcleansing, and with a cup flavors that are very clean, both characteristic of mechanical washing done well.