Thirteen years of coffee and commentary. Tridecaphobes, beware.

Coffee Cup

Tasting: Costa Rica Cafetalera Herbazu


I’ve been enjoying immensely the coffee I roasted late Thursday evening — a Costa Rican from the West Vallet region — Cafetalera Herbazu.1

This is a plenty bright cup (which I learned the *first* time I roasted it). Its fragrance is rich and honeyed, with toasty, savory notes that just really ring my bell. It’s that lovely, very intense, salted caramel sort of fragrance that I used to associate with great Indonesian lots years ago before they all started to taste like mulch and wood moss. (But I digress.) The honey carries over sweetly into the brewed cup’s aroma, where a bit of sour orange makes an appearance, as well. The sweet and tart flavors dance a tango here; the lively citrus zing and honeyed sweetness play off each other all throughout, and even intensify with the cooling cup.

While I appreciate the zest and zing of this bean at a lighter roast, I’m really enjoying the warmer tones and rounder body of this Full City number. Clean, sweet, bright and finishes well… this is a superbly slurpable coffee.

Notes and Links

  1. Sourced from Sweet Maria’s, who note that this is a Villa Sachi cultivar, from a Bourbon varietal.

Author: deCadmus

Doug Cadmus is a usability guy, writer and sometime dramatist who moved to Vermont for the coffee, where he's the Web Guy for Green Mountain Coffee Roasters. When not writing, reading, or tapping out haiku-like Twitter posts, he roasts coffee in his garage.

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