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Costa Rica Genesis "Miel"

A former CoE #1 coffee! The cup is vividly bright, with strong honey-lemonade flavors, dried red berry, toasted nut, and praline. Medium intensity, mildy rustic, with sweet-sour balance. Great body. At lighter C+ roasts it has the brightest citrus accents. City+ to Full City+
Out of stock
89
  • Process Method No
  • Farm Gate Yes
Region Central America
Farm Gate Yes
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City+: At lighter C+ roasts it has the brightest citrus accents.
Weight 1 LB
We bought this tiny lot of coffee from a farm called Genesis last year at the main harvest, and it was a stand-out coffee from that crop. It should be; after we bought this lot in '08, they held the Costa Rica Cup of Excellence and this farm won it! #1! The coffee was a blend of Genesis farm, which is adjacent to Los Manantiales farm, which processes the coffee at their wet mill. It's no wonder it did so well at CoE. It is so amazingly sweet, potent, and somewhat exotic compared to the standard Costa Rica wet-process flavor profile. This is a "Honey Coffee or "Miel", a pulp natural where the coffee fruit is skinned (depulped), and the fruity mucilage is allowed to dry in contact the with the parchment shell that surrounds the green bean. The difference in this long contact, and the different drying dynamic, means a cup with greater body, and milder acidity. In the case of Genesis, it makes for a potent flavor experience. The dry fragrance is intensely sweet, with malt syrup, praline, dark honey, and raisiny fruits. Adding the hot water, the wet aromatics have interesting savory sweet qualities, dark brown bread in the oven, cooked berry and more raisin fruits (think pie). It's a coffee I just want to sit and smell for as long as possible - these are highly attractive aromatics! The cup is vividly bright, with strong honey-lemonade flavors, red berry, toasted nut, and praline. It's quite sweet, but not in the typical wet-process Costa Rica way. The body is dense, thick. It definitely reveals itself as a true "honey coffee," a "miel" or pulp natural process. In that respect, the flavors are slightly more rustic, and the opaque body more pronounced, and a distinct "roundness" to the mouthfeel.