Costa Rica Tarrazu Dark Roast

Origin

• 🇨🇷 Costa Rica· Tarrazú

Tasting notes

Character

• Clean
  50
• Bright
  40

Milk Chocolate, Marzipan Heavy BodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., Low AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. Farms: La Minita Region: Tarrazu, San Marcos Elevation: 3,937- 6,233 ft Varietals: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: Fully WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. A classic delicious Tarrazu coffee, very well-balanced with high, slightly wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. acidity. Roasted dark, we tasted milk chocolate and marzipan in the cup. The dense beans that make up San Marcos lend themselves well to many different styles of roasting. La Minita has grown and exported world class coffee from Costa Rica for decades. Exquisitely sorted for minimal defects and ripe cherries. This Costa Rica coffee has been a crowd pleaser for Mocha Joe's for many, many years.