Base of unrefined sugars, apple and tamarind hints, tangy black tea finish. Deeper roasts are dominated by bittersweet chocolate roast tones. City+ to Full City+. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||July 2019 Arrival|
|Bag size||46 KG|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City+|
|Recommended for Espresso||Yes|
This is a separated lot from Miguel Rojas, whose coffee was bought and processed at the Helsar de Zarcero micromill in Costa Rica's West Valley region. It stood out on a table of coffees cupped while in Costa Rica as having the balance we look for from a clean example for the region. This coffee deserves it's own spotlight, and the Helsar mill was one of the first in the region to break up lots by individual producer instead of bulking coffees together by region. The coffee quality is due in part to the excellent processing methods at this mill and the manager, Ricardo Perez. Each year they make improvements, recently improving their milling machinery and adding additional drying bed and patio space. Helsar uses forced demucilage equipment to machine-wash their coffee, an efficient method with low environmental impact that has similar outcomes to traditional wet-fermentation processing. As for the farm, the vast majority of Miguel's farm is planted in Caturra cultivar, and altitude is 1700+ meters above sea level.
The dry fragrance sees a dark, raw sugar sweetness in the ground coffee. A toasted almond note is released from breaking through the wet crust, and the sugary sweet smells that build with adding hot water to the dry grounds come off like fresh baked cookies. The cup at City+ roast has unrefined sugary-sweet base, and subtle apple top note rises to the surface as the cup cools. The acidity is soft but has a tangy black tea with lemon aspect that lends itself to a mouth cleansing affect. Fruited tones are muted all around, but more apparent in the City+/Full City roast range where red raisin and dried tamarind were noted. At Full City the cup profile is somewhat overshadowed by bittersweet chocolate roast tones, and body is boosted too. This isn't a bad thing, especially if you're keen on bold roast tone and big cocoa bittersweet bass notes. As espresso, expect a healthy dose of dark cocoa, with a wonderfully tart citrus aspect that hits you up front, and then quickly disappears.