Costa Rica Tarrazu - Montanas Del Diamante

The cup is basic, but a solid and pleasing example of coffees from the region. There's toasted nut and sugar, and with a milk chocolate flavor low in the profile. There's fruit juice too, especially once the temperature cools a bit. Peach, apricot, and a bit of red grape come to mind. The finish has a nuttiness to it, and with a flavor of fruited dark chocolate in the long aftertaste. This is a medium bodied coffee and with a somewhat muted acidity. Full City.
Out of stock
85
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Aug 14 2013
Lot size 30bags/boxes
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai
Grade SHB EP
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations Our best roast was just about to Full City. Our City roast wasn't as sweet in the finish.
Weight 1
This single-farm coffee comes to us from an estate in the Dota Valley, located in the village of Santa Maria. Throughout the years we've had quite an extensive list of coffees from Dota Valley, with optimal altitude and micro-climates, it has some of the best coffee growing conditions in Costa Rica. This particular farm sits at 1750 - 1800 meters above sea level and is planted mainly in red Catuai varietal - a strain that is highly resistant to disease. The farm produces day lots, each one subjected to measures of quality control resulting in great separation of lot qualities. It's processed at the Montanas del Diamante micro mill, where both wet and dry milling are handled.
This lot from Montanes del Diamante is a solid Costa Rican coffee, with good sweetness and simplicity. The dry grounds are subtle, and have notes of Karo syrup, Brazil nut, and all-spice. Aromatically, a smell of dark brown sugar emits from the wet crust with a touch of honey and praline. Dark roasts have a smokey vanilla smell, like aromatic wood. The cup is basic, but a solid and pleasing example of coffees from the region. It definitely cups best with a little more roast development, right around Full City. There's toasted nut and sugar, and with a milk chocolate flavor low in the profile. There's fruit juice too, especially once the temperature cools a bit. Peach, apricot, and a bit of red grape come to mind. The finish has a nuttiness to it, and with a flavor of fruited dark chocolate in the long aftertaste. This is a medium bodied coffee and with a somewhat muted acidity. It's not a "showy" cup, but one with balance and makes a nice daily drinking coffee.