Gillio Francesa Ferraro is a character. He has aristocratic airs, and a bit of impatience that goes with his advanced years. While he isn't the youngest among the Costa Rica small farmers who have embrace the Micro-Mill movement, he certainly keeps pace with them (he was the elder statesman on their whirlwind tour of coffee roasteries this past August). And his coffees are top notch as well, Caturra cultivar planted at 1800 meters in the West Valley area of Zarcero. They have classic Costa Rica character, with nut-to-chocolate roast taste and laced with ripe, clean fruited notes. This coffee really stood out for me at a cupping we did in San Jose, Costa Rica last March. I found really sweet aromatics, balanced and very attractive. Keeping the roast around City+, the almondy nut aromatic was perfectly matched in the cup, while Full City to Full City+ lent itself to great milk chocolate flavors. These finish with a tangy and dry bittersweet, but in between there is an intermittent fruited quality, clean and sweeter than the roast flavors. It strikes me as a blend of red apple, pear and the tannic quality of grape. In the finish, the lighter roast has the pleasant drying effect of almond skins. To call this a "balanced, classic" Central America cup belies the fact it really has such a distinct and attractive flavor profile. It's a shame to lump it under such a broad rubric, and perhaps it's just my lack of imagination, because this cup is great "daily drinking" coffee, as well as one I would quickly share with friends and relatives.