Costa Rica Dry Process Santa Cruz

This dry process Costa Rican coffee is very fruit forward, something that is unmistakable as soon as you grind the coffee. My City+ roast smelled of fruit compote, with some winey ripe notes; berry jams, fermented peach, and more. "Wild raspberry" was what I wrote down after pouring the hot water, something I associated with pouring hot water on berry flavored jell-o mix. The fruit and berry smells were way out front, and edged into complex fermentation smells too. This dry process wears big fruit flavors on its proverbial sleeve. It's a berry-toned cup at all roast levels that offers an array of different types of berries that help define sweetness and aroma. Flavor notes of blueberry, red raspberry come through at City+ roast, along with some rustic bittersweet cocoa. The coffee cools to some flavors of fermented berries that bring an acetic quality to the cup, a bit like blackberry wine, or apricot liqueur. While bittering cocoa helps temper the wilder fruit flavors, this dry process coffee is for fans of big funky fruit flavors, and probably won't go over well with those a coffee that's mild, and basic. There's just no hiding the fruit!