Costa Rica Jardin de Aromas -Quizarra

Solid muscovado sweetness, powdered Dutch cocoa, malted barley, dried cherry, and golden raisin. Fruited tones are soft, and define the acidity. FC roasts build cocoa bittersweetness. City to Full City+. Good for espresso.
Out of stock
86
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate No
Region Central America
Processing Wet Process Style Machine Washed
Drying Method Patio Sun-dried
Lot size 45bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Cultivar Detail Catuai, Caturra
Grade SHB
Appearance .4 d/300gr, 15-17 Screen
Roast Recommendations City+ to Full City is the range we like best, but this will show well from as light as City to as dark as FC+
Weight 1
Jardin de Aromas looks just as the name sounds, a garden of aromas, heavily populated with coffee shrubs of course, but with bougainvillea-lined pathways throughout. Jardin is truly one of the most beautiful of the larger farms I've visited in terms of the grounds, as well as organization on the part of owner/operator Carol Binden. The farm is broken into several plots, the names coinciding with the surrounding flora: papaya, aguacate, and in this case, "Lote Quizarra". Quizarra is the name of the river below the farm, and also a native tree which grows 20+ meters in height and provides excellent crop shade. The rows of neatly planted shrubs are pruned in 5 year cycles, with a complete replant after 4 cycles. You can see this as you walk the farm, rows of coffee at varying heights, a physical representation of the tight order that is kept. The latter is also apparent as Carol explains her lot numbering system, numbers assigned to each day lot from each individual plot that follows the coffee from the day is is picked, to when it is finally bagged and stored in her storage facility (which happens to be an old horse stable on the property - see the 2nd photo). The farm sits on the low part of the slopes of Barva Volcano in Costa Rica's West Valley, affording nutrient rich soil from age old mineral deposits from ancient volcanic eruptions.
Dry fragrance is marked by molasses sugars and malt grain, barley malt is what comes to mind in City roasts. Full City roasts see a slight uptick in fruited tones, but soft in comparison to the layers of sugar and cocoa. Adding hot water gives off a sense of bittersweet Dutch cocoa powder in the steam, with balancing raw sugar smells. The cup is no far cry from what is sensed in the aroma: solid and straight-forward muscovado sugar sweetness, an undercurrent of powdered cocoa, and accents of malted barley grain. As the temperature cools down a bit, subtle fruit tones come into view, like dried cherry and golden raisin, coming through most in terms of acidity. A really nice option for espresso too, Full City and FC+ roasts producing a high amount of dark cacao, with a black walnut accent.