A century old sugarcane plantation which was recently purchased by the Zelaya family and completely renovated. This lot is graded Strictly Hard Bean; Fermented wet, fully-washed, and sundried on patios. A mix of Catuai, Bourbon, Caturra, and Villa Sarchìo varietals grown at 1,220-1520 Meters in the Alotenango region.
The cup boasts medium acidity and creamy body. Sweet mellow taste with, caramel and nut flavors. Chocolate and fruit flavors appear upon cooling. Especially sweet and clean when roasted to city or light full-city.
Visit HERE to try some today.
Tuesday, May 25, 2010
Sunday, May 2, 2010
Costa Rica El Puma Tarrazu SHB
The "El Puma" is part of the Federation of Coffee Cooperatives, uniting independent growers. The coffee comes from a series of farms located on the upper slopes of the mountains in the Tarrazu region. Grown at an elevation of 1100-1300 meters (3600-4200 feet). The beans are uniformly harvested and sun-dried in parchment to a moisture content of 12-14 percent. The rich soil and pure mountain spring water provide an ideal growing environment for lush trees and bountiful harvests.
The aroma is mellow, with hints of chocolate, nuts, floral and citrus. Medium-deep body which is smooth and creamy and has a hint of nuttiness. Mellow acidity, pleasantly light and well balanced. The finish is well rounded with smooth creaminess lasting for several minutes. Target verge of second crack and the roast should appear medium in color, a City ++, no oil.
Click HERE to try some.
The aroma is mellow, with hints of chocolate, nuts, floral and citrus. Medium-deep body which is smooth and creamy and has a hint of nuttiness. Mellow acidity, pleasantly light and well balanced. The finish is well rounded with smooth creaminess lasting for several minutes. Target verge of second crack and the roast should appear medium in color, a City ++, no oil.
Click HERE to try some.
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