Milk chocolate and roasted hazelnut on entry with soft, orange-like acidity, brown-sugar sweetness through the middle, a medium, round body, and a clean finish with a light cocoa note. Gentler and lower in acidity than Tarrazú.
Buying Tips
Region: The Central Valley is where Costa Rica first grew coffee; 19th-century coffee exports drove the country's economic development
Soil: Mineral-rich volcanic ash from Poás, Irazú, and neighboring volcanoes gives the coffee steady sweetness and body
Roast: Chocolate and nut notes come through most clearly at a medium roast
Brewing Notes
Batch brewer: Medium grind, ratio 1:16
French press: Medium-coarse grind, 93°C, 4-minute steep