Costa Rica Cordillera De Fuego

Summary

This Costa Rican Thermic-Natural processed coffee from the Tarrazu region offers a sweet-tart structure with fruity/juicy acidity, spicy floral notes, and warm baking spices. The body is viscous and smooth, with a finish centered around clove and nutmeg. The Thermic-Natural process, invented by farm owner Luis Eduardo Campos, results in complex, round, balanced flavors. Varieties include Caturra and Catuai, grown at 1600-1750 MASL.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Cupping score

5

Region

Tarrazú

Producer

Luis Eduardo Campos

Altitude

1600 - 1750 m.a.s.l

Variety

Catuai, Caturra

Notes

Nectarine, Raisin, Cinnamon, Hibiscus

The roaster

Oren's

Oren's has been quietly doing its thing in New York City since 1986—and calling itself the city's original specialty roaster. It sources beans directly from fa…