Costa Rica Helsar -Miguel Rojas- Archived Review 2018

Costa Rica Helsar -Miguel Rojas- Archived Review 2018

$6.40

THIS COFFEE HAS SOLD OUT. Caramel and molasses sweetness at City+, with subtle top-notes of cinnamon stick, raisin and dried apple. Dense sweetness light to dark. City+ to Full City+. Great for espresso.

Out of Stock

Additional Info

Cultivars Caturra
Processing Method Mechanically Washed
Grade SHB
Appearance .2 d/300gr, 16-18 Screen
Arrival Date November 2017 Arrival
Roast Recommendation City+ to Full City+
Region Llano Bonito de Naranjo, West Valley
Organic No
Farm Gate Yes
Recommended for Espresso Yes

Description

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This is a separated lot from Miguel Rojas, who's coffee was bought and processed at the Helsar de Zarcero micromill. It stood out on a table of coffees cupped while in Costa Rica as having the balance we look for from a clean example for the region. The Helsar mill was one of the first in the region to break up lots by individual producer instead of bulking coffees together. The coffee quality is due in part to the excellent processing methods at this mill and the manager, Ricardo Perez. Each year they make improvements, recently adding new dry milling equipment and warehouse space for improved storage of coffee in the resting phase (reposo). Helsar uses forced demucilage equipment to machine-wash their coffee, an efficient method with low environmental impact that has similar outcomes to traditional wet-fermentation processing. As for the farm, the vast majority of Miguel's farm is planted in Caturra cultivar, and this is a separation of solely this cultivar. 

The dry fragrance of this Caturra lot from Miguel Rojas shows a fair amount of cinnamon spice accenting the ground coffee, along with raw molasses type sugars, and subtle fruited tones. In the aroma of City+ roasts, a toasted almond note is released when breaking through the wet crust, along with a mix of milk chocolate and dried fruit. Brewed coffee in this middle roast level shows elevated caramel and molasses sugar notes, a toffee nut accent, as well as dried fruits like raisin and green apple. The latter is most present when the cup cools in temp a bit, and an apple-like acidity also comes into play. There's a malty flavor that comes up in City+ and Full City roasts, and a pleasant cinnamon-stick hint rounds out a bittersweet chocolate feature in the finish. Miguel Rojas' coffee is once again a balanced brew at a fairly wide roast range, and a more than suitable option for single origin, Costa Rican, espresso.