Costa Rica Jardin -Lote Papaya

"Papaya" lot from Jardin has a mix of Dutch cocoa powder and cinnamon stick, muscovado sweetness, and subtle fruited tones of golden raisin and Turkish apricot. Moderate fruited acidity. City+ to Full City+. Good for espresso.
Out of stock
86.6
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate No
Region Central America
Processing Wet Process Style Machine Washed
Drying Method Patio Sun-dried
Arrival date Sep 1 2015
Lot size 45bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Cultivar Detail Caturra
Grade SHB
Appearance .4 d/300gr, 16 - 18 screen
Roast Recommendations City+ to Full City+; convincing sweetness throughout this range
Weight 1 LB
"Jardin" refers to the beautiful Central Valley micromill "Jardin de Aromas", which by the way, looks just as the name sounds: a garden of aromas, heavily populated with coffee shrubs of course, but with bougainvillea-lined pathways throughout. Jardin is truly one of the most beautiful of the larger farms I've visited in terms of the grounds, as well as organization on the part of owner/operator Carol Binden. The farm is broken into several plots, the names coinciding with the surrounding flora: quizarra, aguacate, and in this case, "papaya", due to the trees which are intermixed with coffee shrubs. The rows of neatly planted shrubs are pruned in 5 year cycles, with a complete replant after 4 cycles. You can see this as you walk the farm, rows of coffee at varying heights, a physical representation of the tight order that is kept. The latter is also apparent as Carol explains her lot numbering system, numbers assigned to each day lot from each individual plot that follows the coffee from the day is is picked, to when it is finally bagged and stored in her storage facility (which happens to be an old horse stable on the property - see the 2nd photo). The farm sits on the low part of the slopes of Barva Volcano in Costa Rica's West Valley, affording nutrient rich soil from age old mineral deposits from ancient volcanic eruptions.
This "Papaya" lot has a layered raw sugar sweetness at both light and dark roast levels, with more developed roasts building a nice countering cocoa candy flavors. Dry fragrance is marked by molasses sugars and cinnamon sticks, a malt cocoa powder smell in Full City roasts. Adding hot water gives off a sense of bittersweet Dutch cocoa powder in the steam, with balancing raw sugar smells, culminating in a scent I'll liken to dark chocolate brownie mix. The cup is no far cry from what is sensed in the aroma: solid and straight-forward muscovado sugar sweetness, an undercurrent of powdered cocoa, and accents of cinnamon spice and dried fruits. As the temperature cools down a bit, these subtle fruit tones build in strength, like golden raisin and Turkish apricot, coming through as acidity too. A really nice option for espresso too, Full City and FC+ roasts producing a high amount of dark cacao, with a black walnut accent.