Costa Rican coffee is typically very clean, sweet, with lots of Floral 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 smells” which, admittedly, isn’t the most helpful. More accents. hey are prized for their high notes: bright citrus or berry-like flavors in the Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may More, with distinct nut-to-chocolate roasty flavors.: Can a coffee be too perfect, too balanced, so all you can say about it is ,” Hmm … it has coffee flavor”? That’s the criticism that used to be leveled at the coffees from Costa Rica – too balanced, too clean, too mild. We categorize this type of coffee as the “classic cup,” the traditional balanced coffee that has no defects or taints. Coffee cuppers call it “clean” and it’s not the same thing as “boring.” Yet many Costa Rica’s from the large farms and mills are exactly that; middle-of-the-road arabicas. But there’s can be more to a Costa Rican coffee than neutrality. They are prized for their high notes: bright citrus or berry-like flavors in the acidity, with distinct nut-to-chocolate roasty flavors.
Now, everything is changing in Costa Rica, and the orthodoxy, big farms and big powerful cooperative mills, have a reason to do a double-take. There is a new quality initiative coming from the Micro-Mills, tiny low-volume farm-specific coffee producers who now keep their lots separate, mill it themselves, gaining total control of the process, and tuning it to yield the best possible flavors (and the best price!) The revolution is possible due to new environmentally friendly small milling equipment, and the disatisfaction of small producers who sell coffee at market prices, only to see it blended with average, carelessly harvested lots. With an independent Small independent mills that produced finished coffee, ready for export, usually right on the farm. A Micromill is a tiny low-volume, farm-specific coffee producer who their lots separate, mill it themselves, gaining total control of More, a farmer can become a true “coffee craftsperson,” maximize the cup quality of their coffee, dividing 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 receiving the highest prices for their A term that designates not only a small volume of coffee, but a lot produced separately, discreetly picked or processed to have special character. Read the full definition!: Micro-Lot is a term ripe and ready More coffees. In turn, we get unique and diverse Micro-Lots, and a transparent, long-term relationship with the small farmer.