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. While the El Conquistador is fruity (black cherry), this one is La Gladiola and 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. We first had it at La Minita's offices last year where they had 50 different coffees to taste, and it was one of our favorites of the day -- it holds its own against La Minita itself. The floral and sweetness and just approachableness of the coffee make it versatile. It is the second year that La Minita has worked with this farm, and so the brand isn't 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: June 2019