THIS COFFEE HAS SOLD OUT. Middle roasts are great brewed, chocolate almond bark, green apple, walnut brownies, and lemon zest. City+ to Full City+, a fairly wide roast range. Good for espresso.
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This selection is from a single coffee farmer, Señor Rojas, who has all his coffee processed at the Helsar de Zarcero's mill. The mill is located in the West Valley region, not far from the town of Naranjo, and Leo's farm is nearby in the area called Llano Bonito de Naranjo. I have visited this farm during harvest, and we have a long buying relationship with the Helsar mill, over 8 years finding wonderful coffees from them. It is run by one of the nicest and most progressive persons in coffee, Ricardo Perez. They are consistently improving their processing, this past year adding more raised beds for drying the parchment coffee, additional warehouse space, and new sorting equipment. I noticed this coffee when cupping in Costa Rica for its clean, classic character. While there are many variations on processing being performed in Costa Rica now, it is the washed style coffees that give the quintessential flavor experience, balanced, restrained, clean taste, sweet finish. The vast majority of Leo's farm is planted in Caturra cultivar, though I have seen small amounts of other types when walking the farm. It is situated at 1600 meters.
The Señor Rojas lot has a pronounced cane sugar and roasted almond scent in the dry fragrance, taking on a chocolate brownie roast accent with a more developed roast level. Adding the hot water, the wet grounds echo cookie-like aromatics, dark chocolate brownie mix, with fresh cream sweetness, and walnut accent note. Less developed roast levels have a light malt syrup and almond base tone, but not quite the sweetness I'm looking for. At City+ and Full City, you're rewarded with flavors of chocolate brownie with walnuts, a subtle lemon zest accent marking the cocoa bittersweet tones. The finish of the lightest roast we did has the drying aspect of almond skins, which is another reason we preferred the City+ to Full City levels, with further browning after 1st crack ends. These roasts offer up dark brown sugar sweetness and cinnamon stick, a green apple accent, and a heavy dose of chocolate almond bark. I wrote "delicious drinking coffee" which perhaps makes little sense, or all the sense in the world. That's what we want from Costa Rican coffee!