Costa Rica

$27.99
$27.99

Costa Rican coffee is celebrated for its bright acidity, clean flavor, and well-balanced body. It’s a favorite among coffee connoisseurs for its dynamic and nuanced profile, often offering a sweeter and livelier cup. Here’s a detailed breakdown of the Costa Rican coffee flavor profile:

1. Bright Acidity

  • Crisp and Vibrant: Costa Rican coffee is known for its lively, bright acidity, often described as tangy or citrusy. It is one of the defining characteristics of this coffee, providing a refreshing, clean taste.

  • Fruit-forward: The acidity can resemble flavors like lemon, lime, or green apple, giving it a zesty, uplifting flavor that doesn’t overpower the other notes.

2. Flavor Notes

  • Citrus: One of the most prominent notes is citrus, such as lemon, orange, or grapefruit. The bright, tangy citrus notes add a delightful layer of freshness and vibrancy to the coffee.

  • Berry: Some Costa Rican coffees, particularly from regions like Tarrazú, are known for berry-like flavors, such as blueberry, strawberry, or blackberry. This adds a hint of sweetness and complexity.

  • Tropical Fruits: Depending on the specific region, you might also notice tropical fruit flavors like pineapple, mango, or papaya, which contribute to the coffee’s fruit-forward nature.

  • Honey and Brown Sugar: Many Costa Rican coffees have a mild sweetness, with honey or brown sugar undertones that round out the acidity and add depth.

  • Nutty: Subtle nutty flavors like almond or hazelnut can also be present, contributing to the overall smoothness and well-rounded profile.

3. Body and Mouthfeel

  • Medium to Full-Bodied: Costa Rican coffee typically has a medium body, which gives it a smooth, well-rounded feel on the palate without being too heavy.

  • The mouthfeel is generally silky and clean, allowing the bright acidity and fruity notes to shine through without being overwhelming.

4. Aftertaste

  • Crisp and Clean: The aftertaste is often described as clean, refreshing, and pleasantly lingering, with a subtle sweetness and fruitiness that stays on the palate.

  • The clean finish is one of the reasons Costa Rican coffee is often considered easy to drink, even for beginners.

5. Low to Medium Acidity (depending on the region)

  • Highland regions, like Tarrazú and Central Valley, are known for their high acidity and vibrant, fruit-forward flavors.

  • Lower-altitude regions tend to produce coffees with milder acidity but still retain a bright, clean profile.

6. Specialty Regions and Notes

  • Tarrazú: Known for producing some of the highest quality beans, Tarrazú coffees tend to have bright citrus, apple-like acidity, and a rich, clean finish with complex fruity notes.

  • Central Valley: Offers a balanced cup with mild citrus acidity, subtle floral undertones, and a smooth, rounded body.

  • Heredia and Alajuela: These regions can provide floral and honeyed notes, with a rich but light body, and slightly less pronounced acidity.

 

Roast: Medium

Tasting Profile: Sweet apple, raisin, honey

Grower: Micro farms in Alajuela

Variety: Caturra & Catuai

Region: Alajuela, Costa Rica

Altitude: 1300-1445 M

Soil Type: Volcanic Loam

Process: Eco-pulped and dried in the sun.