Costa Rica - (Premier)

$16.50

Description
Profile
Data Sheet
Roast Level
Lingo

This exemplary coffee comes from the Don Roberto estate where trees are grown in soil with high tropical acidity and bask in a microclimate offering the perfect balance of sunlight and precipitation. Like most Costa Rican coffee, these beans have the trademark juicy citrus fruit flavor that characterizes the region, but Don Roberto’s coffee is a bit more nuanced, with a complex sweetness that’s balanced with hints of spice.

Cupping Profile

Tasting Notes:	Honey, Sweet, Clean, Peanut
Body:	Full Body
Acidity:	Sharp
Brew Methods:	French press (coarse grind) Auto Drip (medium grind) Pour Over (medium-fine grind) Espresso (fine grind)

Origin Information

Country: Costa Rica

Region: Tarrazú

Elevation: 1300 – 1800 m.a.s.l.

Harvest: January - March

Cultivar: Caturra and Catuaí

Process: Washed, Sun-dried
Medium Roast • Agtron 50

Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
Acidity

Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.

Body

The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffees body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.

Aroma

Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
Acidity

Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.

Body

The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.

Aroma

Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.