A classic cup of Costa rican coffee has a bright acidity with fruity and floral notes, and light body. Some Costa Rican coffees are washed while others are a honey process, where only some of the mucilege is removed. The rest is dried with the bean imparting a wonderful sweetness.
Growing Altitude: 1200-1750 meters above sea level
Arabica Varietal: Caturra, Catuai,
Harvest Period: January - March
Milling Process: Honey
Aroma: Fragrant, sweet
Body: Full
Acidity: Medium
Flavor: Chocolate, Raspberry, Tropical Fruit,
Aroma: the overall smell of the coffee.
Body: The consistency or "mouthfeel". Best compared to milk.
Light = skim milk,
Medium = 2% milk,
Medium-heavy = whole milk,
and Heavy = cream.
Acidity: The "tart-pop" flavor experience. Not to be confused with acid. It can range from simple and balanced to complex and bright.
Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates.
Roast Level Medium: roasted coffees have no oil on the bean surfaces. They exhibit balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.
Roast Level Full City medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. This roast has a heavy body in comparison with the medium roasts.