|Roaster Location:||Sacramento, California|
|Coffee Origin:||San Marcos de Tarrazú, Tarrazú growing region, Costa Rica|
|Est. Price:||$19.00/12 ounces|
|Review Date:||October 2016|
Blind Assessment: Deeply sweet, delicately rich. Maple syrup, freesia-like flowers, green grape, hazelnut, cedar in aroma and cup. Delicate, sweetly tart acidity; velvety mouthfeel. The balanced, sweet-toned finish consolidates to maple syrup, cedar and hazelnut.
Notes: Produced entirely from trees of the Catuai variety of Arabica by Carlos Montero on one of four small farms owned by the husband-and-wife team of Carlos and Lucia Montero. Processed by the white 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 white honey variation, an extremely thin layer of pulp is allowed to dry on the beans, less than with yellow honey, and much less than is the case with red or black honey. This coffee tied for the second-highest rating in a cupping of Costa Rica coffees for Coffee Review‘s October 2016 tasting report. Old Soul is a roastery, bakery and crafter of artisanal goods dedicated to quality in every form. Visit www.oldsoulco.com or call 916-443-7685 for more information.
The Bottom Line: A delicate, sweet cup centered around spicy floral notes and rich, nut-toned aromatic wood: refined and understated.
This review originally appeared in the October, 2016 tasting report: Costa Rica 2016: Innovation and Success in a Changing Market