Costa Rica Tarrazu La Casona 1900- Archived Review 2017

Costa Rica Tarrazu La Casona 1900- Archived Review 2017


THIS COFFEE HAS SOLD OUT. This coffee's aromatic profile is so sweet and spiced, and the cup has an array of clean fruit notes. Acidity is brilliant, like raspberry juice, which cuts through a base of caramelized sugar sweetness. Fades to a cocoa/dark chocolate finish. City to Full City. SO Espresso.

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Additional Info

Cultivars Caturra
Grade SHB
Processing Method Wet Process
Appearance .2 d/300gr, 17-18 Screen
Arrival Date August 2017 Arrival
Region San Martin de Tarrazu
Roast Recommendation City+ is a great level to maximize complexity, but this coffee shows well from City to Full City.
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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This microlot was produced by Roger Solis (photographed in the 2nd picture), at his highest farm, the peak reaching just above 1900 meters. This particular lot is mechanically washed at Roger's micro-mill La Casona, which is surrounded by several different coffee plots like this one. They produce honey processed coffees too, but this is what is considered to be "fully washed" by Costa Rican standards. That is, even though no fermentation is used to remove the fruit, they set the demucilager to remove the most fruit possible without scoring the seed. The resulting cup is a close approximation to "fully washed", fermented coffee, and the cup is clean, and acidity sparkles. 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 lot from Roger Solis has buttery dark sugar flavors in the cup, peppered with fruit, and baking spices too. The dry fragrance has a smell of honey glazed nut. The wet grounds have "big" sweetness in the form of black currant and raisin, along with a aroma lets on to dry spice accents in the steam, and a fruited hint that marks the wetted crust, really starts to take shape as you get into the cooling cup. La Casona 1900 is a fruited, sweet cup, faring best between City to Full City. At City/City+, acidity cuts through with raspberry juice and malic brilliance. Sugar browning base flavors are convincing - like butter toffee, and caramel - and fades to an ever so slightly bittering cocoa note in the finish. A tropical fruit tea flavor is the best descriptor I can come up with for La Casona's fruited side (maybe a little orangey too), most apparent in my City roasts, and all but missing at Full City, where dense, bittersweet chocolate dominates. This lot from La Casona cups with clarity from start to finish, and makes an outstanding brewed cup of coffee from City to Full City roasting.