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Artisan Roast: Costa Rica, La Trinidad, Chumeca Micromill, Natural

Tasting notes: Red fruits including pomegranate and cranberry are followed by a undertones of prune. As the coffee cools the floral nature of the brew comes out with delicate flavours of violet and rose on the finish. A dense, rolling, silky and syrup like mouthfeel keeps the indulgent mood going and this is most noticeable when brewed as an espresso or aeropress

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Indulgence personified. This luscious fruit laden natural process coffee bursts with flavours of pomegranate, violet florals and sticky sweet cherries.

From Artisan Roast:

 

The Dota Valley sits in the heartland of what many people regard to be the the finest coffee growing region of Costa Rica, Tarrazu. Here the coffee grows in high altitudes on steep slopes in dense vegetation and the cherries mature a little slower than in lower altitudes. This slower development in cool mountain nights enhances acidity and cup characteristics making for stellar coffee when processed correctly. Santa Maria de Dota is the main town in the valley and is home to a number of award winning farms as well as several of the new innovative micro-mills that have sprung up in Costa Rica in recent years.

It is this innovation that led Artisan Roast to visiting Cesar Ureña and his brothers.  While much of Tarrazu continued with the washed coffee processing that helped Costa Rica find fame in speciality coffee, Cesar and his brothers Martin and Edgar have led the innovation into natural processing in Tarrazu.

Their main drying area at Chumeca is a maze of well made and perfectly managed raised beds where meticulous sorting carries on through the whole day.  Every inch of level ground is set aside for raised beds on hills which face south west, making the most of the mountain sun and crisp cool high altitude nights.  Even before this drying starts the Ureñas have developed an ingenious way of using recirculated water and a two bucket process to clean expertly harvested cherries and remove floaters prior to drying.  This works to manage coffee quality well within Costa Rica's excellent forward thinking laws on water management on micro-mills and set the foundations for consistent drying.

Farm/Coop: La Trinidad, Chumeca Micromill
LETTERBOX friendly (single bag): YES
Altitude: 1950m asl
Great for: Aeropress, Cafetiere, Espresso, Filter, Black, With milk
Origin: Costa Rica, Central America
Region: San Pablo De León Cortés, Tarrazu, Costa Rica
Process Method: Natural (Dry)
Tasting Notes: Red fruits including pomegranate and cranberry are followed by a undertones of prune. As the coffee cools the floral nature of the brew comes out with delicate flavours of violet and rose on the finish. A dense, rolling, silky and syrup like mouthfeel keeps the indulgent mood going and this is most noticeable when brewed as an espresso or aeropress.
Varietals: Red Catuaí

Roaster: Artisan Roast

LETTERBOX friendly (single bag): YES

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.