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 Legua is fruit and caramel. This is partly due to the borubon varietal 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 fruit and sweetness of the coffee make it versatile. The farm is just on the edge of the Tarrazu region.
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. You can also speed up the roast and take it to more of a medium roast level and that turns out nice as well.
US Arrival: July 2020
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