Aromas del Chirripó - Costa Rica, Scenery | 200g

We're coming to the end of our late arrival Costa Rican lots, where as you might now guess this season's theme has been interesting cultivar exploration. This coffee comes from the Aromas del Chirripó wet mill and their farm Finca Los Alpes on the slopes of the Chirripó volcano, in that region we've come to very much love in Costa Rica - Brunca.

The Mibirizi variety is nearly always associated with old-stock production in Rwanda - having been first taken there for the establishment of colonial coffee production in 1910. Although supplanted by later varieties (with some limited production still occurring, oft relabelled), it has excellent quality potential at altitude, and thanks to the work of CATIE producers in Costa Rica have access to this variety, which is incredibly rare to find outside of Rwanda. 

Best Brewed with: Filter

Lightest Roaster Influence: We found this coffee responded better to being roasted more like a Rwandan/East African natural than it did the sort of approach we'd apply for C. Am. Faster overall roast with more heat application, and a super short development.

Best Rested: 3-4 weeks

Filter: 62g/L, 94°C when fresh but when well rested you can go down to 91-92°C and maybe 64g/L

Espresso: 18g/48g/20-22s. Brilliant turbo/soup.

We’re tasting: Big baked peach, brown sugar and bruised strawberry aromas. In the cup it's got the cakelike sweetness of blueberry muffin including the crumble top, pomegranate molasses, dried figs, and assam tea. As it cools the jammy berry + stonefruit notes evolve alongside a clear baking spice note, reminding us of spiced plum jam

Traceability