We have received our first three Costa RicaCosta 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,... ...more coffees … the first of many, many farm-direct small lots we will offer this season! Costa Rica Helsar de Zarcero -Villa Sarchi is a distinct varietyA botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the rank of form (form / variety / subspecies... ...more of coffee (Villa SarchiAn arabica cultivar that is a natural dwarf mutation of Bourbon, and in that way is similar to Caturra (as well as Pacas). ...more) that the farm separated for us, with a very balanced cup profile, whereas Costa Rica El Puente “CaturraCatuai is a high-yield Arabica cultivar resulting from a cross of Mundo Novo and yellow Caturra. The tree is short, with lateral branches forming close angles to the... ...more Miel” is the first of several “HoneyIn coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This... ...more Coffees” we’ll have. (Miel is a hybrid between wet-process and dry-process which leaves more fruit on the bean). The Costa Rica Asoproaaa Coop Tarrazu is a classic wet-processed coffee, but with vivid brightnessA 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.... ...more, floralFloral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it... ...more aromaAroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its... ...more, and nut-chocolate roast tones.
