THIS COFFEE HAS SOLD OUT. San Francisco 1800 has focused milk chocolate flavors, mild cinnamon stick and sugar browning notes, and cacao nib aftertaste. Chocolate/hazelnut spread at Full City. Full City to Full City+. SO Espresso.
Out of Stock
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This microlot was produced by Roger Solis, at his farm El Rodeo in San Marcos de Tarrazu. The city of San Marcos is in the Talamanca Sierra highlands, with peaks reaching as high as 3000 meters. It's an ideal micro-region and climate for growing coffee with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks. This particular lot is fully washed, and then milled at the La Casona micro mill in Tarrazu. "1900" refers to the altitude of 1900 meters where this coffee was grown. Using altitude as lot name is fairly common in Costa Rica, and a nice touch really, leaving one less attribute to figure out!
Our Full City roast of San Francisco 1900 has heavy milk chocolate notes in the aroma and cup, dark caramelized sugars, and baking spices to a lesser extent. The dry fragrance has a hot cocoa smell, an aspect that gains steam (quite literally!) in the wet aromatics. Passing my spoon through the wetted crust releases a creamy nut smell with dusting of cocoa powder. A focused chocolate flavor comes through in the brewed coffee too, mild cinnamon stick and sugar browning notes underneath, and with cacao nib accent in the aftertaste. A sweet hazelnut note gains prominence as the cup cools, that with chocolate tones gives an impression of chocolate/hazelnut spread. Espresso shots of Full City roasts are supremely rich with chocolate flavor, German chocolate cake comes to mind, with resonant dark cacao flavor in the long aftertaste.