This honey-processed coffee has clean fruit notes, juicy mouthfeel, and an ever-so-slight bitter aspect that is like peach skin. It's a fairly complex Costa Rica, with black tea, plum, walnut, and grapefruit essence. The finish is sweet and refreshing. City to Full City. SO Espresso.
Arracache is a farm located in San Marcos de Tarrazu, and is also the name of an Andean root vegetable grown widely in the area. This particular lot separation is a yellow honey process of Red Catuai, one of several separations we cupped. This one cupped with a clean expression of fruit flavors, and quite a bit of complexity at both City and Full City roast levels. Needless to say, it stood out on a table of over a dozen coffees from the area, and we were pleased to grab the 30+ bags that were available. Honey processing is basically the same as pulp natural, where some of the fruit is left intact when depulping, and then the coffee is sent straight to the drying beds without fermentation or washing (see the first pic below). This process often imparts some fruit aspects, as well as bolstered mouthfeel.
This lot has a surprising cleanliness to the profile, especially being a honey-processed coffee. There's strength to the cinnamon and raw sugar notes that come up from the ground coffee. From City to Full City, the aromatics are so sweet and spice, and with a touch of dried stone fruits highlights. Adding hot water brings up a smell of black walnut and caramel, as well as golden raisin, and the break is very rich with as scent of caramelized sugars and nut. The cup has a juiciness in mouthfeel carrying flavors of apple and pear nicely. There's a pleasant drying aspect, especially at City roast level, like that of walnut or peach skin. Flavors of black tea, plum, and grapefruit essence come out in the cool cup and the finish is sweet, clean, and refreshing. This lot from Arracache is brilliant through and through, and makes a wonderful option for both brewed coffee and espresso.