rounded sweetness of dark sugar, toffee, buttery caramel, a vanilla accent, walnut, bittersweet cocoa and acidity like lemon black tea.
This microlot was produced by Roger Solis, at the highest part of his farm, “San Francisco 1900”, the peak reaching just above 1900 meters. This particular lot is mechanically washed at Roger’s micro-mill La Casona, which is surrounded by several different coffee plots like this one. This is what is considered to be “fully washed” by Costa Rican standards, they set the demucilager to remove the most fruit possible without scoring the seed. The resulting cup is a close approximation to “fully washed”, fermented coffee, and the cup is clean, and acidity sparkles.
The city of San Marcos is in the Talamanca Sierra highlands, with peaks reaching as high as 3000 meters. It’s an ideal micro-region and climate for growing coffee with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks.
This lot of San Francisco (“SF”) 1900 has dark sugar in the cup, illuminating acidity, and nuanced finishing flavors that come to a point. Nut tones are limited in the dry fragrance to a scent of sugar-glazed almond, along with more prominent raw sugar sweeteners like molasses and turbinado. The wet grounds offer an all around clean smelling aroma with more of a cane juice sweetness and a touch of black currant. Medium roast of San Francisco 1900 present rounded sweetness in the cup, with a tasty vanilla accent, and acidity that shines through like lemon tea. Allusions to molasses sugars construct a sweet base flavor and are convincing, fading to an ever so slightly bittering cocoa note in the finish.
- Origin: Costa Rica
- Region: Tarrazu
- Farm: San Francisco 1900
- Mill: La Casona
- Altitude: 1900m
- Cultivar: Caturra, Catuai
- Process: Mechanically washed