Costa Rica Tarrazu -Agrivid Micromill

Agrivid shines at City+, brewed coffee offering brisk acidity - black tea with lemon - insulated by simple syrup sweetness and honey. Fruited accents of grape and tart berry, with juicy body. City+ to Full City+. Incredible as espresso.
Out of stock
86.8
  • 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 Jul 6 2015
Lot size 45bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Cultivar Detail Catuai, Caturra
Grade SHB
Appearance .4 d/300gr, 16 - 18 screen
Roast Recommendations City+ to Full City+; middle roast range build sweetness
Weight 1 LB
The Agrivid micromill is located in the Tarrazu valley, one of the first micromills to have an organic certification in the area. The cooperative currently has 14 member families, and while only one of the farms is certified organic, several of the others have adopted organic practices after witnessing the positive harvest results. The mill sits at about 1700 meters above sea level, several of the farms topping out above 1900 meters. Most of the cultivars you see planted in the region are Caturra and Catuai. Like all micromills, Agrivid is outfitted with a mechanical demucilaging machine, which strips the coffee cherry and fruit from the seed, foregoing the need for fermentation altogether. We call this process "mechanically washed", even though very little water is used in the process. If most of the sticky mucilage is removed, Costa Rican coffees can taste much more closely to a fully washed (fermented) coffee, than pulp-natural, which this processing technique closely resembles. This particular lot from Agrivid has the hallmarks of a nice washed coffee, those being the presence of acidity and a relatively clean finish. I will say there is a bit of silverskin intact on the beans, which means that the roast color tends to show a bit darker than it actually is internally. Because of this, it's important to pay heed to the actual audible snaps and roast time, than physical color alone.
The dry fragrance has a raw sugar sweetness with accents of dried fruit, like raisins. It's a smell that reminds me of oatmeal cookies, which comes on much stronger in the wet aroma. The sweetness really comes up after adding hot water, and breaking through the wet crust of City+ roasts releases a scent of caramelizing sugar and heavy whipping cream, a hint of mace low in the mix. The cup has a pleasant acidity at City+, a briskness that reminds me of black tea with a spritz of lemon, and insulated by simple syrup sweetness along with a faint honey flavor. A simple, articulate cup, with body that weighs heavy on the palate. Full City roasts tease out dark fruit accents, grape and berry like, adding to the "juiciness" in liquor weight. This all adds up to a tremendous espresso option in the Full City/FC+ roast range. Pulling a short shot with my FC roast yielded incredible, layered bittersweet chocolate flavors, with snappy citric acidity and tart blueberry accents.