|Roaster Location:||Madison, Wisconsin|
|Coffee Origin:||West Valley growing region, Costa Rica|
|Est. Price:||$20.00/8 ounces|
|Review Date:||February 2023|
Delicately high-toned, balanced. Pink grapefruit, cocoa nib, narcissus, lychee, a hint of green peppercorn in aroma and small cup. Richly viscous mouthfeel; cocoa-toned finish with a hint of pink grapefruit. In cappuccino-scaled milk, floral and cocoa notes take center stage, while sweet citrus recedes.
Evaluated as espresso. Produced at Finca El Venado and processed at Cerro San Luis Micromill entirely of the SL28 variety of Arabica, and processed by the yellow 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 yellow honey variation, a thin layer of pulp is allowed to dry on the beans, more than with white honey, but less than is the case with red or black honey. JBC Coffee Roasters’ vision is simple: “let the coffee lead the way” through sourcing and roasting the best and most unique coffees available and rewarding the farmers who grow those coffees with substantial premiums. Visit www.jbccoffeeroasters.com or call 608-256-5282 for more information
A pretty Costa Rica yellow honey espresso with an especially inviting mouthfeel; citrusy and floral in the straight shot.
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