Costa Rica Don Roberto Tarrazú

    • 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 iconFrench press (coarse grind)
      auto drip iconAuto Drip (medium grind)
      pour over iconPour Over (medium-fine grind)
      espresso-iconEspresso (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


      Roast Level

      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.


       

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