This Costa Rica is also overseen by the the La Minita farm regarding the quality and processing of this bean, puts their seal of approval on it, and exports it to the US. The taste profile they try for in the coffee grown at La Gladiola is floral and caramel. This is partly due to the varietals grown and the processing techniques, but probably the soil and surrounding plants come into play as well. As with any good Costa Rica, it is a well-balanced coffee, which simply means, it has SOME brightness, SOME body, and SOME complexity, none of which are overpowering. The floral and sweetness and just approachableness of the coffee make it versatile. It is the third year that La Minita has worked with this farm, and so the brand isn't all that well known in the US yet, but that makes the pricepoint favorable. They are going to continue bringing this coffee in every year going forward, and it will start getting more brand recognition as time goes on.
It is easy to roast. I am not a fan of roasting Costa Rica dark, but this one can take it, although the body thins out a bit. We give it a slower than normal roast (16 minutes), and take it 30 seconds past the end of the 1st cracks. This gives it lots of development time to bring out flavors but still keeps it on the lighter end.
US Arrival: July 2020
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