This coffee's aromatic profile is so sweet and spiced, and the cup has an array of clean fruit notes. The acidity is brilliant, like raspberry juice, which cuts through a base of caramelized sugar sweetness. Fades to a cocoa/dark chocolate finish. City to Full City. SO Espresso.
This microlot was produced by Roger Solis, at his farm El Rodeo in San Marcos de Tarrazu. The city of San Marcos is in the Talamanca Sierra highlands, with peaks reaching as high as 3000 meters. It's an ideal micro-region and climate for growing coffee with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks. This particular lot is fully washed, and then milled at a relatively new micro-mill, La Casona, also in Tarrazu. This lot separation of Red Catuai cups is a clean cup, with pectin sweetness, and spice fruit notes that linger.
This lot from Roger Solis has heavy spice notes in the aromatics, and the cup is peppered fruit, caramelized sugars, and baking spices too. The dry fragrance has a smell of raw honey and mace, spicy sweet, and clean. The wet grounds have "big" sweetness in the form of black currant and raisin, along with a smattering of 5-spice, and dark sugars. The break has a scent of maraschino cherry and a hint or rich cocoa. This is a fruited, sweet cup, faring best between City to Full City. At City/City+, acidity cuts through with raspberry juice and malic brilliance. It shows a nice browning sugar base that fades to an ever so slightly bittering cocoa finish. The cocoa/dark chocolate aspect is bolstered by roast and at Full City layers of chocolate flavors are spotlighted throughout the aftertaste. This lot from La Casona cups with clarity from start to finish, making an outstanding brewed cup of coffee.