ROAST YOUR OWN – OR LET US DO IT
About the bean
When we're asked for recommendations for a good, classic coffee or a morning brew or a coffee that will suit most tastes, Costa Rica is the first suggestion out of our mouths. Why? Just like the consistent temperature of the country's climate (which only varies about ten degrees throughout the year), coffee from Costa Rica is reliably good: grown in ideal conditions at high altitude, hand-picked and processed with care - a law passed in 1989 actually prohibits the planting of low-quality beans in Costa Rica, making it illegal to produce any other type of coffee than Arabica. Although, some growing regions around the globe have been making great strides in Robusta coffee quality (but that's another bean story).
As per the name, this Costa Rican Tarrazu is from the country's oh-so-famous Tarrazu region, considered the best of the best from this sandy, sun-soaked coffee paradise. Expect a very well-balanced cup with a smooth body and just the right amount of sweetness.
Paradise in a cup.
Category: Single Origin
Process: Washed and sun dried
Altitude: 1,500-1,800 masl.
Region: San Marcos de Tarrazu
Brand: La Pastora
Botanical variety: Caturra and Catuai
Mill: Coope Tarrazú R.L.
We went from light to dark because we're relentlessly curious. An American roast brewed in a Hario V60 pour over gave us a coffee to wake up with: great balance, nice body and notes of apricot and peanut for an aromatic, tasty cup. A Full City roast brewed using the same method produced a flavorful mix of cocoa and nut for a classic Costa Rican (aromatically intense and sweet) - another morning hit. A City roast profile brewed in a French press gave us chocolate notes, good body and sweetness. To finish, we tried the Full City roast as a latte and the result was most enjoyable - a nutty cocoa with a caramel finish. Something about the approach of fall has turned us into latte lovers lately.
Consider this bean for cold brews (while there's still time to chill). The aftertaste should rock. Experiment by adding the cold brew to Perrier (or similar) over ice with a splash of milk (a refreshing and yum combination). This bean should also delight for baking and recipes that call for a teaspoon or two of coffee. Use for caffeinated syrups drizzled over desserts.
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Photography by Lisa Peryman and Richard C. Owens
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