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Costa Rica - Brumas del Zurquí

March 5, 2008
Bob

This coffee was roasted in a PID'd Sirocco "fluid bed" hot air roaster and was cupped blind against other coffees including a control sample. After cupping, it was tasted as a brewed coffee and espresso extraction. For more information on my sample roaster and method, see our reference page.

This coffee is grown along the rim of the Costa Rican central valley and the family that owns this estate has been cultivating coffee for over 125 years. In 2004 they created a "specialty coffee" project, bringing to bear all their acquired know-how in order to produce the highest quality coffee possible. Costa Rican coffees don't seem to garner as much praise as their neighboring Central American siblings, perhaps because sometimes they are highly acidic and out of balance. But this coffee proves the exception to the rule.

With floral aromatics, this coffee produces a sweet, balanced cup with lively acidity, apple and pear fruitiness and caramel/chocolate mid-to-low tones. It is medium-bodied with a medium long, milk chocolate finish. It will take a full city roast just into 2nd crack without giving up its varietal characteristics to roast tastes, but I would recommend a light roast to draw out all of its potential.

A darker roast brought out some bitterness in a straight espresso shot and the general tone ended up a bit agressive for my taste, so I don't recommend it for espresso use by itself.

Dry Fragrance: 4.4
Wet Aroma: 4.2
Flavor: 7.6
Finish: 7.4
Acidity: 7.9
Body: 7.5
_______________________________
TOTAL (subtotal + 50): 89.0

  • Lighter Roasts: This is the best way to enjoy this coffee, brewing it in a French press, vac-pot or by the drip method.
  • Darker Roasts: Not recommended.
  • As Espresso: Not recommended.

 

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UPDATED: November 20, 2007