Costa Rica Tarrazu Finca La Ortiga

The cup has a vibrant snap of brightness, with mandarin like acidity, fading to a malted roast tone. There are slight grain sweetness notes in the lightest roast (City) that give way to milk chocolate and red honey at Full City level. The body isn't that heavy, but has a syrupy quality, finishing with a slight and pleasant tea-like bittering note. City+ to Full City.
Out of stock
87.2
  • 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 23 2012
Lot size 20bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai, Caturra
Grade SHB
Appearance .0 d/300gr, 17-18 Screen
Roast Recommendations City+ is ideal, but the sweetness and acidity of La Ortiga hold up at FC
Weight 1
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 refined sweetness that follows through from aroma to cup. There's an abundance of honey and milk chocolate in the dry fragrance, with dry cherry and cardamom coming through in more developed roasts. The wet aroma is loaded with butterscotch caramel and sweet malt scents, with a cinnamon spice accent. 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 mandarin like acidity, fading to a malted roast tone. There are slight grain sweetness notes in the lightest roast (City) that give way to milk chocolate and red honey at Full City level. The body isn't that heavy, but has a syrupy quality, finishing with a slight and pleasant tea-like bittering note. As the cup cools, nutty roast flavors are found from light roast levels with an almond skin dryness, and a slight herbal accent of Italian parsley. That might sound a bit odd for a coffee flavor, but somehow it works. If you develop the roast a little more, City+ to Full City, maple-like aromatic wood notes emerge as the cup cools, a very nice quality to find in a high grown Costa Rica coffee.