If there is a problem with Costa Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity, with distinct nut-to-chocolate roasty flavors.: Can a More coffee, it’s the fact that it can lack distinction; it is straightforward, clean, softly acidic, mild. It has lots of “The overall impression in the mouth, including the origin character as well as tastes that come from the roast.: This is the overall impression in the mouth, including the above ratings as well as tastes More.” The trend in Costa Rica was to create large volumes of moderately good “specialty” coffee. There was a push toward high-yield coffee shrubs that lacked the clarity in cup flavor of the older types. They also required a lot of fertilizer input to maintain their bountiful yields. The large mills mixed all the small-farm coffee cherries that were delivered, the high-grown and low-grown, the ripe fruits and the not-so-ripe. The result was mediocrity.
Costa Rican Coffee Progress
For me, the main issue with Costa Rica had been the marketing model: big mills creating their own brands, not small farms with their own tree-to-bag The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). More. Since we are small and can handle small lots in a way that is not economical for a larger coffee company, we changed the way we sourced Costa Rican coffees in 2008 to offer coffees from the emerging movement of micro mill coffee production.
This new quality initiative is coming from smaller mills, low-volume, farm-specific coffee producers who now keep their lots separate, mill it themselves, gaining control of the process, and fine-tuning it to yield the best possible flavors (and the best price). This change in processing is possible due to new environmentally-friendly small milling equipment, and fueled by the dissatisfaction of small producers who sell coffee at market prices, only to see it blended with average, carelessly-harvested lots.
With an independent family mill, a farmer can become a true craftsperson, maximize the cup quality of their coffee, divide lots by elevation or USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like More, and receive the highest prices for their coffees. In turn, we get unique and diverse micro-lots, and long-term relationship with the small farmer. Some call it A term used by coffee sellers to indicate that the coffee was purchased through a direct relationship with the farmer. Unlike Fair Trade and Organic certifications, Direct Trade is not an official, third-party certification. Our More, but we call it our Farm Gate Coffee is the name we give to our direct trade coffee buying program. Farm Gate pricing means that we have negotiated a price directly with the farmer "at the farm gate," that is, More program, where we can be assured of exactly what the farmer received. And in these cases they yield 40%-100%+ more than Fair trade is an organized social movement and market-based approach to empowering developing country producers and promoting sustainability.: Fair trade is an organized social movement and market-based approach to empowering developing country producers and promoting More prices.
Diversity in Flavor
The range of flavors that result from Costa Rican coffees has expanded due to the new relationships we are forming, ranging from traditional wet-processed lots with vivid A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee. A bright coffee has more high, acidic More and clean fruit notes, to … well, radically different dry-processed coffees as well as pulped natural “honey” coffees. Some of these experiments have crossed a threshold into ill-advised procedures that result in curious, yet unstable flavor attributes. We are not big fans of producing dry-process coffees in areas that can’t dry them well. The flavors may be outlandish, but the coffees tend to fade quickly, turning from fruit toward As an aroma or flavor in coffee, ferment is a defect taste, resulting from bad processing or other factors. Ferment is the sour, often vinegar-like, that results from several possible problems. It might be the More, and from A general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried Apricots from Sun Maid at the supermarket, More Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly desirable quality, and the green bean has More to Generally a taste defect from age; old green coffee, perhaps yellowing in color. This is due to the drying out of the coffee over time, and as the moisture leaves the seed it takes organic More age notes.
Costa Rica can still produce great clean wet-processed type coffees, but lately we have found that competition from buyers, high internal Originally coffee literature referred to the fruit of the tree as a "berry" but in time it became a cherry. It is of course neither. Nor is the seed of the coffee a bean. All More prices, and lack of commitment on the part of farmers to long-term relationships have made these coffees unattractive. On top of that, we can put together a table of blind samples from other Central American producing countries and find more clarity in the brightness and sweetness of the coffees. I would never say the Costa Rica highlands can’t produce world-class lots, but there aren’t as many as there are buyers, some tossing inflated prices at coffee lots that are of dubious cup character.
Is the problem of Costa Rica’s success its accessibility, and its downfall part of the constraints of other economic pressures, from the unchecked growth of San Jose and its suburbs, tourism and expatriate retirees, its educated and demanding work force, and their over-connectedness to the markets they sell into? It’s the success of development, and yet in crops like coffee it seems oddly off base. I mean, I don’t want the farms I work with to come up in Google with their own Flash-animated web sites. I want them to grown good coffee, that’s all. Call me an imperialist. I have been to Costa Rica now many times. It’s a five hour flight, after all. For more information check out the photos in the travelogue section of the Coffee Library page.