Description: This is a high grade Costa Rica, which produces a rich strong infusion. Superb cup characteristics, with floral and honey flavours. Crisp clean and rounded with rich quality, suits single origin espresso, whilst making for a high grade blend enhancer..
Country: Costa Rica
Screen Size: Grade SHB, SCR 17/18
Body: Soft to Medium
Flavour: Rich, Strong, Rounded
Roast: Medium to Dark
Harvest Period: Low altitudes - August to December / High altitudes - October to March
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COSTA RICA tarrazu Roasted Single Origin coffee beans
Please be aware I am NOT a coffee connoiseur. I drive an ageing Breville Duo-Temp Pro and a Breville Smart Grinder Pro. And my mouth never quite got the fancy terms like 'floral notes' or 'hints of citrus and pepper' or whatever the Wine and Coffee experts use to describe tastes. However I do love a nice wine or coffee, and After a year or two of enjoying Soprano's Blends I started to ecplore some of the Single Origin coffees intending to see if I could learn the difference between Arabica and Robusta beans. Since then my little trip around the Soprano world has taken me to some interesting flavours. The latest is this interesting bean from Costa Rica. I tend to mostly like Milk Coffee drinks, generally a Cappuccino, sometimes a Latte or Flattie. But since I started buyiing Single Origin I have got more interested in Espresso as well because, well, I get to enjoy the flavour of the coffee itself. I guess drinking Cappuccino with Single Origin beans is a bit is like paying for a Top Shelf Scotch Whisky or Irish or Bourbon Whiskey. then mixing it with Coca Cola. So here's my personal take on these Costa Rican beans. For my taste, they are a little delicate to mix with milk. I'm not suggesting they don;t make a lovely cappuccino, because my best female friend loves the delicate flavour. For me though, the surprise came when I made my usual 20 grams in, 40ml out espresso. The flavour was sort of, 'full and round' and not at all bitter or 'bitey'. Each sip left an aftertaste that my mouth was telling me was reminiscent of Dark Fruit cake or Christmas pudding. It probably tastes like nothing of the sort to a normal person, but 'I' rather like the way it leaves my mouth feeling. It did take me a few goes to get the grinder dialed in, but that might be because Craig always gets the beans out more or less as soon as they are roasted and they are beautifully fresh. It can take a few days for them to settle . . Thanks again to Craig and the Soprano team for another nice coffee sensation, and excellent service :-)