|Roaster Location:||Sacramento, California|
|Coffee Origin:||Central Valley, Costa Rica|
|Est. Price:||$20.50/12 ounces|
|Review Date:||January 2018|
|Acidity /Structure :||8|
Blind Assessment: Rich, roundly sweet-tart. Peach, fresh-cut fir, baker’s chocolate, magnolia, brown sugar in aroma and cup. Bittersweet in structure; crisp, velvety mouthfeel. Baker’s chocolate and stone fruit carry the quietly resonant short finish, fresh-cut fir and deep florals prevail in the long.
Notes: Produced by the father-son team of Alberto and Diego Guardia from trees of the Venecia variety, a mutant selection of the sturdy, compact-growing Caturra that withstands heavy rains, among other agronomic virtues. An unusually refined example of a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Temple Coffee is a quality-focused retail and wholesale specialty roaster active in Sacramento, California since 2005. Committed to sourcing, roasting and brewing the finest coffees, Temple features coffee from distinguished single estates and cooperatives around the world. Visit www.templecoffee.com or call 916-454-1282 for more information.
The Bottom Line : An engaging natural-processed Costa Rica cup, with top notes of peach and undercurrents of wood-framed florals throughout.