Costa Rica Tarrazu -Finca La Ortiga

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process Style Machine Washed
Drying Method Patio Sun-dried
Arrival date Jul 1 2013
Lot size 20bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai, Caturra
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City is ideal, but the sweetness and acidity of La Ortiga hold up to some 2nd crack.
Weight 1 LB
This microlot is brought to us by way of El Alumbre, a plot within the much larger Finca La Ortiga. Located in the Tarrazu region of Costa Rica, the dizzying altitudes provide farmers in this region some of the best micro-climates for coffee production. This particular plot is situated at 1800 meters in the micro-region of Colpachi El Guarco. Beneath the shady canopy of banana trees, farmer Omar Brenes Fallas has planted El Alumbre with a mix of Caturra and Catuai, both high-yielding cultivars, maximizing the potential harvest of this small-holder farm.
This is a classic Costa Rica coffee in terms of flavor profile, with a nice sweetness that follows through from aroma to cup. There's an abundance of fragrant honey and dried apple in the ground coffee, with black cherry, star fruit, and cacao coming through in more developed roasts. The wet aroma is loaded with maple, cinnamon, grape, and blackberry syrup. The crust of darker roasts smells of fresh cream with wafts of raisin bran muffin on the break. The cup has a vibrant snap of brightness, with lemon essence acidity. There are slight grain sweetness notes in the lightest roast (City) that give way to baker's chocolate and red honey at Full City level. Body definitely correlates to roast with this coffee, and Full City roasts tend to be much more viscous than light roasts. Full City roasts also have an interesting pine flavor to them, with maple-like aromatic wood notes - a very nice quality to find in a high grown Costa Rica coffee.