Bright character, zesty citrus acidity, balanced by honey sweetness, melon, light body, high-toned, pear juice, cocoa tone and more moderate brightness at darker levels. It's a wonderfully transparent coffee, clear and clean flavor profile. City+ to Full City+.
This is a single micro-lot from a one producer, processed at the Helsar de Zarcero coffee wet mill. They have been turning out some of the nicest coffees from the West Valley area for several years now, and selecting from particular farmer lots allows for even more consistency and quality in the cup. This is a Caturra varietal coffee, and processed using the Penagos ecological machine wash process (rather than traditional wet-process fermentation method). The cup results we get are so close to the classic, clean, bright flavor of high grown Costa Rica that we feel the new process method, while saving water and better for the environment, also results in flavors similar or better than the old style wet-process method. The key is not just in how you separate the coffee seed from the fruit, but care in drying. Helsar is great at drying, with covered drying patios that trap convective heat flows. All this is a bit technical, I know. But you really can taste the result of good processing in the cup.
In the dry grounds, there is a distinct sweetness, malt, caramel and walnut, while the wet aroma has a unique savory-sweet complexity. The cup has a bright character, zesty citrus acidity, balanced by a honey sweetness and a hint of melon. The body is light, but suits this high-toned and mouth-refreshing flavor profile. As it cools, the cup sweetens, and pear juice fruit character emerges (City+ roast level). Darker roasts have a nice cocoa tone, and more moderate brightness. It's a wonderfully transparent coffee, clear and clean flavor profile, what classic Costa Rica coffee should be.