Costa Rica, Hermosa SHB, Dota, Tarrazu. Micro lots
That gum you like is going to come back in style
This week for the Roasting House it has been about the reboot. We were excited to learn a favourite show of ours, Twin Peaks is coming back in 2015 and that Ghostbusters 3 will have all women ‘manning’ the proton packs.
We’ve also restocked a couple of old favourite coffees with the Mexico Reserva & Organic Gems of Araku. So to continue the trend we decided to end the week by bringing back another favourite from week 2 of the coffee club; Hermosa, SHB from the Tarrazu Region in Costa Rica although these are from the end of the harvest season with Week 2 (March 2014) being from the beginning.
Costa Rica suffered from Rust Fungus on coffee plants in 2013, bringing down production by about 10%. The image at the top of this email shows the effect of coffee rust. Thankfully the steps taken to bring the disease under control have increased the later 2014’s harvest.
Typically, the Tarrazu region’s harvest is between December and March when small micro farms under the name Cafecoop co-operative under the name Hermosa (meaning beautiful or gorgeous in Spanish) send their beans to auction. We decided to bag some of the last beans of the 2013-2014 harvest due to the popularity of these beans last time.
You probably won’t recall the taste of these beans from the first time around, however if you did, you may notice a small difference in flavour. The taste of coffee is impacted by weather and the conditions it is exposed to so minor weather variations in the weather mean minor variations in taste of the beans. We also decided to roast these beans in a slightly darker style than the first time around.
Roasting and tasting notes
The beans are labelled Viennese roast, but they are really something between a Viennese and an Espresso – slightly darker than a typical Viennese but not quite an Espresso. We decided to take it slightly over the Viennese to bring out the richness of the bean without overwhelming it with smokiness. This brought out a bittersweet taste to the sweet, mellow, citrus beans. It makes for a delicious, rich espresso.
• Mild citrus notes
• Spicy after-taste