Costa Rica Alaska -Lote El Llano - Archived Review

Costa Rica Alaska -Lote El Llano - Archived Review

$6.55

THIS COFFEE HAS SOLD OUT. Dried plum and raisin are showcased in City+ roasts, with sugar-browning notes, and thick, fruited sweetness. Acidity is most apparent at City/City+, and this coffee's finish is buttery-sweet, and with a dark chocolate bar flavor. City to Full City+.

Out of Stock

Additional Info

Varietal Caturra, Catuai
Grade SHB
Arrival Date July 2015 Arrival
Appearance .4 d/300gr, 17-18 Screen
Intensity / Prime Attribute Medium intensity/Sugar-browning, fruited sweetness and flavors, classic Costa Rica brightness.
Region La Piedra de Rivas, Chirripó Region
Roast Recommendations City to City+ for maximum sweetness and brightness, Full City to tone it down just a bit.
Organic No
Farm Gate Yes
Recommended for Espresso No

Description

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Los Crestones is an area of unique rocky outcroppings in the area of the Chirripó National Park, a zone called La Piedra de Rivas. It is also a minor region of coffee production adjacent to the parklands, in quite a different zone than the major areas one might be familiar with; Tarrazu, Central Valley, or the Western Valley regions. This lot was a 2014 crop selection from the farm, "Finca Alaska", that is very unique considering its "off-the-radar" location on the slopes of the country's highest peak, Chirripo. Finca Alaska is actually made up of several small plots of land dotting the hillside - Duranos, La Cima, Montinales, Aguacate, and a few others, including El Llano. Los Crestones micro-mill is run by a coffee producer group, sharing mill, drying patios, and a newly purchased dry-mill (allowing them to re-use parchment skin) but each farm processes their coffees separately. Finca Alaska is owned by Asdrubal Acuña Hernández, one of the founding members of the group. This lot is from right around 1700 meters and almost solely planted in Caturra.

The fragrance of the dry grinds showed heaps of sweetness in the form of dark fruits like raisin and dried-blackberry but also brown sugar. Baking spices, such as all-spice and powdered ginger, are most prevalent around Full City. Molasses and nutmeg come through in the crust, with middle-roasts boasting baked apple and caramelizing sugars. Breaking the crust releases a nice spice and fruit smell, with a touch of roasted nut. El Llano, when warm, demonstrates dried fruit flavors along the lines of raisin and, even more so, dried plum. As the coffee cools a tartness appears, completing the sort of "plum" character, sweet flesh and tart skin. Browning sugars and baking spice notes crop up as the cup cools, cinnamon and all-spice accents, complimenting a slight cocoa note in the finish. City+ and FC roasts build fruit-juice flavors and body, and a beautiful cranberry note comes into play, and with allusions to stone fruit nectar. The finish on this lot is buttery and with persistent chocolate tones, leaning towards dark chocolate bar. We found great results as light as City all the way up to FC, which I imagine will hold strong into some 2nd snaps too given the bean-density.