Costa Rica La Legua Bourbon

A classic Bourbon cultivar flavor profile. Aromatics of almond, berry, toasted granola and amber malt. A dense, creamy body in the cup, with berry hints, malty flavors and raw sugar "panela" finish. City+ to Full City roast.
Out of stock
88.2
  • 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 FC had the maximum berry fruits and amber malt sweetness.
Weight 1
La Legua is considered a Tarrazu coffee, although at one time including this outlying area as part of Tarrazu valley proper was considered heretical. This coffee is grown between 1650 and 1750 meters, and is pure Bourbon plant material. Bourbon (say "boar-bone") is the varietal the originated on the island of the same name, now called Reunion. It contributes a classic, balanced coffee flavor to the cup, and while it produces more fruit than Typica, is by most standards a moderate to low-producing coffee shrub. This coffee is processed using the ecological Penagos coffee washing machine to remove the skin and fruity mucilage, then soaked in clean water (essentially it is double washed) and then sun-dried at Don Mayo coffee mill. The Bonilla family at Don Mayo has produced some of the nicest coffees from the Tarrazu area, and the pairing of a great high altitude coffee, Bourbon cultivar, and excellent processing from the patio to dry mill all shows in this cup.
The dry fragrance has a toasted granola scent, dark sugar sweetness, and roasted almond. Adding the hot water, the wet aromatics sweetens with a Malt-o-meal hot cereal scent, hints of boysenberry syrup, and spicy accents of cinnamon. The cup needs some time to cool down for the flavors to really open up. It strikes me as extremely balanced in the creamy body, and amber malt character in it's sweetness. The berry fruit flavors began to peek out, this time as a blackberry note at the FC roast level. The roast flavors are more nut-based in tonality, between a very mild roasted peanut and hazelnut. City roast has a sweet tobacco flavor, but City + reminds me of amber malt syrup, hence the fact that maltose must be present in this coffee. The degree to which you convert those sugars in roasting will determine a lot of your flavor here. My favorite straddled the divide between City+ and Full City. The finish has a sweetness of panela sugar cakes, the minimally-processed sugar used in much of Latin America. This dense, Bourbon cultivar is a bit tough to read, in terms of degree-of-roast.