This coffee is branded as "Cattleya" and is grown in the Naranjo region at a minimum of 4,000 feet above sea level in the middle of the country. The cultivars are Caturra and Catuai, and they come from several different farms. The "Cattleya Program" hopes to work with the same farmers year after year, teaching them how to maximize the quality and value of their crop, and rewarding them for their efforts.
Washed Costa Ricans are not known to be particularly complex, but rather they are enjoyable for their subtle nuances. The nuances in this one lean towards orange acidity, rose, and a crisp satisfying clean experience. The acidity is not overbearing, but helps add to the body, which is neither too thin nor too thick. We usually describe washed Costa Ricans as "Balanced" because it has a medium acidity, medium complexity, and medium body.
We roast it 45 seconds past the 1st cracks, and not into the 2nd cracks: there’s a surprising amount of body and smoothness for a coffee of this fairly light roast level. The beans like as much airflow as possible while being roasted. If you're roasting in an oven, you may find the outside to get overdone while the inside is underroasted. But if you have an air-roaster, they will do particularly well. In a drum roaster, just make sure to keep them spinning and keep the airflow high, and don't overdo the flame.
It’s really an ideal morning cup of coffee, bound to set your day off in a good way.
Arrived in US in June 2019
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