These beans were grown by the villagers of San Pedro It is a washed process microlot Costa Rican from the Tarrazu region. It is made up of Caturra and Catuai and grown at an altitude of 4000-5000 feet above sea level. This is part of a community initiative where the coffee farmers are paid and rewarded well for their crop, but also, money is used to build bridges, schools, and water holding tanks in the village. It's part of the Coopetarrazu Fair Trade co-op.
This bean is best at Full City. I take it maybe 10-15 seconds darker than most Costa Ricans. You're not QUITE to the 2nd cracks, but you're definitely heading that direction. Another 30 seconds and you'd be there. The lighter roasts have a grassy-underdevloped taste, or the taste of coffee-cherry (cascara) which isn't necessarily unpleasant, but it is indicitive of an underroasted bean.
The sweet spot at Full City gets you a REALLY nice coffee: creamy, floral, perfect acidity, and a starchy feeling in your mouth like you're eating a pear. Not so much the TASTE of a pear, but the sweet dryness that a pear leaves you with. (it's hard to describe, but you'll know exactly what I mean when you drink this).
I highly recommend this coffee, not just for those who want to experience something new, but really, for anyone who likes Central American coffees. We put it side by side with our other Costa Ricans, and they really are all so similar, but this one is brighter, less sweet, and more complex. I prefer it because it is a more interesting coffee, but some of us at the shop preferred the others because they had slightly less acidity and more sweetness. So it is really personal preference, but everything this coffee stands for is worth supporting. This is the 2015 crop.
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