Costa Rica Puente Tarrazu El Coral

A big bodied cup, El Coral shows balance of light brown sugar sweetness and roasted nut tones in the brewed coffee, notes of chocolate milk, roasted almond, and cinnamon, Great espresso option! City+ to Full City+.
Out of stock
86.3
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 1 2016
Lot size 45bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Cultivar Detail Bourbon, Caturra, Typica
Grade SHB
Appearance .0 d/300gr, 17-18 Screen
Roast Recommendations Our best roast was just about to Full City. Our City roast wasn't as sweet in the finish.
Weight 1 LB
"Puente Tarrazu" is a micromill located in Costa Rica's Tarrazu valley. This area is home to some of the highest altitudinal farms in the country, several breaching the 2000 meter mark. Puente Tarrazu is in the "canton" Leon Cortes, which is situated within Tarrazu's San Joes district. Rudolpho Rivera and his family own and operate this privately run mill, processing coffee from the farms of five neighboring families. Many micromills also process the coffee of neighbors, usually to ensure that their mill is running at capacity. With 120 fanegas of land planted in total, there is no need to bring in more coffee cherry than these five farms produce, as the mill capacity remains max capacity out on it's own. This particular lot is Rudolpho's coffee from his farm "El Coral", which is planted entirely in Caturra cultivar. Much like a pulp natural coffee is produced, they mechanically wash their coffees (like most of the country), removing most of the fruit with a mechanical demucilaging machine, and then sending the coffee directly to drying beds and patios. This often leads to more silver skin intact in the green coffee, which results in a darker hue when roasting. Because of this, it's important to pay attention to audible cues to determine when bench-marks are reached as the exterior may appear darker than the roasted coffee actually is.
This coffee from El Coral is a mild, pleasing cup, raw sugar and subtle roasted nut tones permeate from the brewed coffee. Sweet and bittering tones find harmony at Full City roast level, smells of dark chocolate covered nougat sensed in the aromatics. Body is one of the first characteristics to stand out when drinking the brewed coffee. It's milky thick, and coats the palate. The flavors showing at City+ are an array of raw sugars, and a flavor of chocolate milk (perhaps why body seems so milky to me too). A subtle cinnamon spice note comes up as the cup cools, and a sturdy almond flavor is proffered in the finish. Espresso shots show distilled brown sugar sweetness at Full City, with baking chocolate bar, and a surprising citrus rind note.