ORIGIN: Dota, Tarrazu, Costa Rica
ROAST LEVEL: Medium
TASTING NOTES: Milk Chocolate And Semi-Sweet Cocoa. This lot of Conquistador is a lower acid cup, trading in sharpness for body and chocolate roast flavors. As the coffee cools off some, I pick up on a marshmallow/chocolate flavor combination that brings to mind chocolate rice crispy treats.
FARM NOTES: Dota is a small subregion adjacent to the Tarrazu valley, and it’s more remote than the areas where most of the coffee in Costa Rica is planted. This Dota micromill buys and process coffee from small-holders in the surrounding hillside communities, altitude ranging from as low as 1200 meters to as high as 1900 meters above sea level. The coffee is depulped using a mechanical demucilager, which is typical in Costa Rica.
PROCESSING: Mechanically Washed
DRYING METHOD: Patio Sun-Dried
ELEVATION: 1600 MSL
CULTIVAR: Caturra, Catuai
BREW METHODS: This works well in all drip and immersion brew methods.
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