Costa Rica - Finca Salazar Natural
Blackberry, Strawberry, Buttercream
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Blackberry with blueberry tones combine with tart notes of raspberry and strawberry in the initial profile of this coffee. As the red fruit acidity fades, the heavy body of this coffee melds with the fruit flavors to give the impression of fruity buttercream. The coffee finishes with dark red fruit notes akin to a fine, deep red wine.
There is nowhere quite like Costa Rica when it comes to coffee processing and micro-mill innovations. The producer of this lot, Danilo Salazar, has dedicated the better half of 50 years perfecting various processing techniques at his 30-acre farm in the West Valley region of Naranjo within the province of Alajuela. Much of the recent innovation in processing has been fueled by Danilo’s son, Pablo Andrés. The pair works together using their own micro-mill where cherry selection and drying are meticulously executed. This natural processed coffee is an example of precisely executed coffee farming and processing, which eliminates the need to wash the coffee and greatly reduces the environmental impact, while at the same time, producing a top quality cup profile.
This coffee can produce a wide range of cup profiles, depending on the brew technique. Higher brew ratios, on the order of 1:14, produce cups with heavy body and sweetness, while cups at a ~1:16 brew ratio tend to highlight more of the lighter fruit notes. In any case, we recommend steeping with 190-200℉ water for no more than three and a half minutes.
Varieties: Caturra, Red Catuai, and Villa Sarchi
Processing Method: Natural