Carlos Alpizar's coffee has granola-like flavors in light to middle roasting, hazelnut and almond, dried apple, honey and oats. Taking toward Full City builds heavy sugar browning notes, and cacao tones. City+ to Full City+. Good for espresso.
The farm of Carlos Alpizar is located in Llano Bonito de Naranjo, West Valley, Costa Rica. It's along the road you take from the West Valley to Helsar de Zarcero mill, where this and many other coffees we buy are processed from fruit to green bean form. We have a long relationship with the Helsar mill, which is located on the Santa Lucia farm site, going back 10+ years now. There are reasons we turn to Helsar for coffee, and the reason the local farmers deliver their coffee fruit there: They are excellent at processing coffee from fruit, to dried pergamino, to ready-to-export green coffee beans. Each year they refine their process, and under the guidance of Ricardo Perez Barrantes the recent improvements include more raised drying beds, more warehouse space to rest coffee (reposo) and new dry milling equipment. This Caturra and Catua_ separation from Don Alpizar is a fine example of the balance that can be acheived in "mechanically-washed" coffees.
This lot from Carlos Alpizar has understated raw sugar and chocolate tones in the dry fragrance, City+ roasts with sweet hints that remind me of tootsie roll candies. The wet crust promises balanced bittersweet aromatics, cocoa, butter and sugar smells coming up in the steam from the wetted crust. City+ roasts have a tea-like quality. like the cleansing aspect of black tea, and accompanied by an unrefined sugar sweetness. Raw hazelnut and dried fruit come out in the cooling cup, flavors that give off a granola-like impression: honey and oats, dried apple, toasted almond, and the like. Full City roasting develops deep sugar browning flavors with a cacao tone that pairs well. Both our City+ and Full City roasts showed balanced, integrated acidity (mild, like red apple), and a faint citrus zest accent in the finish.