This is a separated lot from a single producer at the Helsar de Zarcero micromill, Manual "Macho" Arce. I had noticed this coffee when cupping in Costa Rica for its clean, classic origin character. It's 100% Caturra cultivar, and has the zesty brightness and citrus accents that exemplify this varietal at it's best. I remember Tarrazu lots from 10 years ago sometimes cupping like this, a classic bright coffee. I have been to this farm a few times; Manuel Arce goes by the name "Macho" even though he seems remarkably quiet and humble. His old Land Rover pickup is a bit macho, but hey ... it's a real farm truck. In the past this coffee was sold to blend with general mill lots, but it's a quality that deserves it's own spotlight.This coffee is part of our Farm Gate pricing program.
The dry fragrance has a praline sweetness; caramelized sugar, maple syrup, pecan, and panela sugar cake in the darker roasts. The wet aroma has a brown sugar sweet scent wth candy-like fruit accent. The cup has a bright citric acidity and yet balance as well. The light roast has vanilla and refined sugar sweetness with sweet orange notes. Darker roasts have caramel and vanilla, and are a little rummy. The aftertaste is fairly brief, with suggestions of vanilla and hazelnut re-emerging. It's a bright, lively cup, not overly complex, but very refreshing (if a hot beverage can be characterized as refershing). In darker roasts, the fruits taste more mature and ripe, the brightness has a nice tonality to it. I really like the way the darker roast level has a mahogany-toned sweetness, persistent and not overtaken with carbony tones. And I was a little surprised by the nice, viscous body when I first hit the cups... it's more than expected from wet-process type Costa Rica coffees. I am not calling it heavy body, but simply a nice thick quality to it, for a Central. I preferred the City+ and Full City roasts to the very light City level.
|Honduras Ruta del Cafe SWP Decaf||
A sort of spiced chocolate smell is emitted from the ground coffee, and savory accents are folded in nicely. There's a malty side to this coffee's smells as well, and the wet aroma has a scent...
|Burundi Kiganda Murambi Lot #2186||
Roasting to City+ yields a sweet cup, with subtle spice cookie and dry fruit accents. The dry fragrance and aromatic profile is defined by a saccharine sweet base of turbinado sugar, highlights of...
|Espresso Workshop #43 -Pico y Placa||
All three ingredients used in Pico y Placa are capable of producing incredibly rich chocolate notes when roasted to Full City and beyond, each bringing their own unique set of top notes to...