Preferred Brew Methods

FLAVOR PROFILE: Cinnamon Raisin, Cacao, Honeydew
PROCESS: Anaerobic
REGION: Tarrazu

First things first, this is one of the wildest coffees we've ever tasted, definitely the wildest one from Costa Rica. In the past few years, Costa Rican producers and milling operations have been making big strides in developing coffees with unique taste profiles, and this lot is proof of that.

Palmichal Micro-Mill has been working with Gabriel Gamboa Nunez of La Cuesta Farm for the last 5 years, and we're lucky that they are. This is our first lot from La Cuesta, and it's absolutely insane. (read some of the processing details below..)




From Blair

This coffee is so unique! From the aroma, to how the coffee tastes, it’s vibrant and complex. I decided to brew this on a kalita, because I wanted to experience it’s clarity and sweetness. When I smelled the aroma of the brewed coffee, it reminded me of a cinnamon raisin bagel so distinctly. That aroma translated to flavor, but with the addition of cream cheese on that cinnamon raisin bagel- yummmm.  I also began noticing flavors of a peach pie, and a 70% dark chocolate bar. The body starts off round and very silky in texture, increasing to a velvety mouthfeel as it cools. As the coffee cools, the 70% dark chocolate note remains, but also a noticeable sweetness that is fresh and ripe, and reminds me of a cantaloupe melon. The cinnamon flavor when it cools, combines with the melon sweetness, and gives off a candy grape flavor in the aftertaste. The aftertaste is lingering, but sweet and balanced. I brewed this coffee at a 1:15 ratio, with 28 grams of coffee ground medium fine, and 425 milliliters of water at 205 degrees. My total brew time was 3:44, and I was very pleased with how this coffee tasted at these specs. My goal is always to see how the coffee cools, and if it improves, or falls apart or becomes sour. Fortunately, this coffee brewed using this recipe was extremely pleasant and grew in complexity- not only in sweetness but in body and aftertaste. 

This coffee is fermented anaerobically- or without the presence of air. The team at Palmichal Micro mill was able to achieve this by placing the coffees in barrels that had valves allowing air out but not in. The coffees were pulped and fermented with the mucilage (flesh) of the coffee cherry, honey style for 96 hours. Afterwards, the coffee and mucilage were dried on African beds for 8 days. 

I’ve competed with anaerobic coffees for years, I love how complex and tactile they are. This coffee is a great example of being able to use very intentional techniques to control the fermentation, and overall complexity of the cup. Please please please try this coffee while we have it, it’ll be one to remember.