Blind Assessment

Richly sweet, fruit-toned. Strawberry, dark chocolate, sandalwood, freesia-like flowers, a hint of aged grappa in aroma and cup. Deeply sweet structure with brisk acidity; satiny-smooth mouthfeel. The resonant finish leads with notes of strawberry and flowers in the short, rounding to dark chocolate and sandalwood in the long, with a hint of appealing sweet ferment throughout.

Notes

Produced by Danilo Salazar Arias of Finca San Cristobal de Llano from trees of the Caturra, Catuai and Villa Sarchi varieties of Arabica. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the soft fruit residue has been removed, as is the case with wet-processed or “washed” coffees. Established in 2009 by Amy and Scott Angelo, Oceana brews specialty coffees that have been roasted in small batches at its roasting house and café in Tequesta, Florida. Oceana reports that its staff is obsessed with every detail of the process, from sourcing the beans to how the coffee is poured, aimed at ensuring that every cup is as rich and resonant as it should be. Visit www.oceanacoffee.com for more information.  

Bottom Line

A fruit-forward Costa Rica cup with a throughline of fresh strawberry and dark chocolate and a whisper of grappa-like sweet ferment.

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