|Roaster Location:||Sacramento, California|
|Coffee Origin:||Tarrazu growing region, central Costa Rica.|
|Est. Price:||$16.00/12 ounces|
|Review Date:||January 2011|
Sweet-toned, crisp, low in acidity, balanced. Distinct nut tones, fresh-cut fir, caramel, orangy fruit in aroma and cup. Lean but smooth mouthfeel. Rich, quietly flavor-saturated finish.
Grown and processed on the La Candelilla Estate in Costa Rica’s famous Tarrazú growing region. This lot was produced from trees of the Typica variety of Arabica, and processed by the honey or pulped natural method, which involves removing the skin of the coffee fruit but drying the beans inside the fruit pulp. With two coffee houses located in California's state capitol Sacramento, Temple Coffee recently transitioned from serving coffee roasted by others to roasting its own. Visit
Who Should Drink It
An unusual processing method nets a distinctively rounded, nut-toned coffee of a style more associated with the best Brazils than with Costa Rica. A fine choice for those coffee drinkers who enjoy complexity but avoid intensely acidy or bright coffees.
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