Our roasts are very close on paper Michael.

After a few days of rest, it does make a nice cup of coffee. Out of a lot of 6 different coffees my wife and friend (who only orders from specialty roasters) liked the Tarrazu the most. We had an informal tasting and it came up the most liked by them. I enjoyed a light Sidamo the most.

mkane wrote:Our roasts are very close on paper Michael.

And do you like it?

Having a cup now. It's aged well.

A heads up... Matt at Happy Mug said they will be getting in a Costa Rica La Gladiola this week that is very similar to La Minita for anyone interested. He said it is grown and exported by the same people in the same area. I'll grab a few pounds when it pops up.

CarefreeBuzzBuzz wrote:F**king Chocolate Milk was my reaction this morning. I stopped in the hallway to savor and both Hooligan Bengals reminded me to move along it was time to eat.

1.54 development
16.9 after FCs


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Yep, I used to get roast that were so sweet without a hint of bitterness that you could actually drink it like hot chocolate

Thanks to Michael (CarefreeBuzzBuzz) for recommending this coffee! Purchased recently from Roastmasters and roasted for the first time below. Roasts easy and quite a nice cup. Balanced, clean, low acidity, and yes "milk chocolate" is a good descriptor!

Yes, it is a very easy roasting coffee without any negative tastes. My only reservations with it is that it isn't a complex coffee. My wife absolutely adores it though. She likes the clean, balanced, and sweet qualities. I recently blended it 2/3 Tarrazu La Minita with 1/3 Costa Rican La Pastora Natural (from happy mug) post roast. It made for an interesting "SO" blend.

PS: Wow roastmasters is pricey

Don't have much experience with Costa Rican coffee, but I wouldn't think of complexity as a hallmark of it, and would look to other geographies (in my deep freezer ) for that characteristic. Am I wrong here? And yes, RoastMasters isn't cheap but I've always been pleased with their quality and I'm roasting small enough amounts I can afford to indulge.

Brewzologist wrote:Don't have much experience with Costa Rican coffee, but I wouldn't think of complexity as a hallmark of it, and would look to other geographies (in my deep freezer) for that. Am I wrong here?

And yes, RoastMasters isn't cheap but I've always been pleased with their quality and I'm roasting small enough amounts I can afford to undulge...

Oh no, you are correct about complexity. I do really enjoy many of the Costa Rican coffees for their clarity and balance, which seems to be a through line of all washed CRs that I've had so far. IMO they are fantastic for an everyday drinking coffee and I've been playing with them for my base in blends due to how balanced and widely pleasing the majority I've found have been (and a bit cheaper on the wholesale side compared to more well known regions of the same quality.)

I picked up a natural Costa Rican to see what they had to offer and was pleased but am still profiling it. It hasn't been as on-the-nose fruity or floral as an Ethiopian or some natural Colombians are but that seems to be a benefit to some that I've presented it to that typically balk at naturals. I can speak a bit more to the natural Costa Ricans once I've had more time with this one.