Blind Assessment

Resonant, deeply sweet, engaging. Chocolate fudge, hazelnut, jasmine, honey, oak in aroma and cup. Bright, zesty acidity; plush, lightly syrupy mouthfeel. The rich, round finish is flavor-saturated, all the notes carrying into the short then consolidating to a nut-toned chocolate in the long.

Notes

Produced by Carlos Barrantes at La Perla del Cafe micro-mill entirely from trees of the SL-28 variety of Arabica, the variety associated with the best Kenya coffees. Processed by the yellow honey method. With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the yellow honey variation, a layer of pulp is allowed to dry on the beans, more than with white honey, but much less than is the case with red or black honey. This coffee tied for the top rating in a cupping of Costa Rica coffees for Coffee Review‘s October 2016 tasting report. Duluth Coffee Company is a craft micro-roaster in Duluth, Minnesota, committed to providing high-quality coffee with a focus on single origins. Duluth uses insightful roasting techniques to highlight the natural nuances of each origin and retain balance in the coffee. Coffees are sourced seasonally and roasted fresh, allowing them to be enjoyed at their peak. For more information, visit www.duluthcoffeecompany.com.

Bottom Line

A confident, lively, sweet-toned Costa Rica cup that leads with deeply nuanced chocolate.

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