Costa Rica El Conquistador

Within Costa Rica is the Tarrazu region that is known for the perfect coffee growing conditions. There's a mircoregion within Tarrazu known as the Dota microregion, which has just absolute ideal altitude and climate (rain shadow) for growing coffee, and that's where the El Conquistador farm grows these beans.

The La Minita farm oversees the quality and processing of this bean, puts its seal of approval on it, and exports it to the US and Europe. It’s a smaller bean size than some (15 screen size) and showcases an upfront cocoa flavor with a tart fruit acidity on the sides of your tongue. It has a fuller body than many Costa Rican coffees. This is at least partly due to processing techniques. The estate does all of the processing on site which gives them more control -- as opposed to taking it to a community mill. Their longer drying and washing times gives it a special profile. 

Costa Rica El Conquistador: Dark Chocolate, Black Cherry, Wine-like Acidity, Hibiscus