This week’s tasting was of several coffees from Costa Rica by Sweet Maria’s. Coffees from Costa Rica are regarded for their clean and consistent flavors and citrus-like acidity. I was able to visit a cooperative two years ago in the Dota Valley, an amazing experience. Costa Rica is regarded for having a very structured and organized trade system by Icafe. There are many large and famous estates and cooperatives and equally as many exporters, which is unusual. The trend of micro lots were seen throughout, the cooperative that we visited set up a separate receiving station and processed separately, being able to track each lot by producer.
These were all quite unique coffees on their own in flavor and processing, a Sweet Maria’s trademark. All coffees were roasted to City + roast. Each coffee was cupped twice with my scores for reference.
Costa Rica Don Mayo “La Ponderosa” Bourbon
Floral aroma, honey, citrus, maple, nectarine sweetness, high acidity and medium body. The finish had a cocoa/ dry quality. 88.5, 89.25.
Washed process
Region: Tarrazu Valley
Costa Rica El Puente “Caturra Miel”
Malt, maple, dates, spice and caramel. Bright acidity and heavy body due to pulped natural processing. This coffee was unusual for it buttery body and cane sugar. 87.75, 88.
Pulped Natural
Region: Santa Cruz de Leon Cortes
Costa Rica Cup of Excellence Santa Lucia
Nutty, vanilla, floral, honeysuckle aroma. Berry almost raspberry, clean silky body and lemony sweet acidity. 90.75, 90.5. I scored this a bit high, but it had this refined delicate quality.
Washed process
Region: West Valley
