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Costa Rica Tarrazu - Jardines de Luijim

The cup is so sweet, with heaps of light brown sugar, with notes of date and raisin. There's a juicy flavor of peach nectar as well, that also defines a stone fruit-like acidity, It's a rather refreshing coffee, with essence of tangerine laced in, especially in lighter roasts. Full City roasts have great mouthfeel, one that I don't always expect from Costa Rica coffees, and with a sweet cocoa flavor as well as a bit of toasted caramel. City to Full City.
Out of stock
87
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Nov 20 2013
Lot size 13bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai, Caturra
Grade SHB EP
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations City to Full City is the best range for cupping, and I think the sweetness shows best development at a minimum of City+.
Weight 1 LB
Recommended for Espresso Yes
Jardines de Luijim is run by farmer Carlos Montero, relative of the Castro Zeledon coffee family. It's a small plot that is part of a much larger organic estate, replete with a washing station onsite. The Estate has a fairly wide range of altitudes, with this particular plot sitting at about 1700 meters above sea level. Jardines de Luijim is roughly 7 hectares (17 acres), and Montero produced roughly 75 bags of coffee this year, 13 considered top tier, micro-lot coffee. This part of the farm is planted mainly in Caturra and Catuai, and is fully washed and milled at the micro-mill onsite. We picked this up through an intermediary who is working to bring in micro-lot coffees from this particular part of Tarrazu, often using wet mills at some of the larger estates to process the coffee since most of these small farms don't have their own mills onsite.
Out of the grinder, this coffee has a nice dried stone fruit smell, like apricot and peach, and the sweetness of ginger snap cookies. Dark roasts show a bit of spice in the fragrance, like clove, that compliments the toasted sugar smell brought on with a little more roast. Fruits are prevalent across the roast spectrum, and bolstered with the addition of hot water. Smells of pie fruit emanate from the wet crust, with the dark sugar and pectin notes you'd expect. It takes on more red berry attributes at City+, which while still present at Full City, are a bit overshadowed by a strong scent of dark brown sugar - especially when breaking the crust. The cup is so sweet, with heaps of light brown sugar, with notes of date and raisin. There's a juicy flavor of peach nectar as well, that also defines a stone fruit-like acidity, It's a rather refreshing coffee, with essence of tangerine laced in, especially in lighter roasts. Full City roasts have great mouthfeel, one that I don't always expect from Costa Rica coffees, and with a sweet cocoa flavor as well as a bit of toasted caramel. For this reason, I wouldn't hesitate from extracting a few espresso shots with Full City and beyond roasts. The finish is cocoa all the way which is not drying at all, and with lots of sweetness long after. This is one of the better Costa Rica coffees we tasted this year.