Costa Rica Tesoros Volcánicos
$18.00
Roast: Light-Medium
Region: West Valley, Brunca, & Tarrazu
Farm: Regional Producers
Process: Washed
Altitude: 1,200-1,800m
Variety: Cattura, Catuai
Cup: Cinnamon, Roasted Pine Nut, Granny Smith Apple
Cupping Notes
With a name translated to mean "volcanic treasures," you will soon understand why it's considered such a treasure. It is a classic Costa Rican coffee!
Here at Peregrine, we love a solid Costa Rican coffee for the same reasons you do. It’s often extremely balanced and described to be a "clean" cup. It’s as agreeable as coffee can be and without harsh, strong notes. In short, a complete coffee! And that's what you'll get with Tesoros Volcánicos.
Here's what we're tasting:
Cinnamon. Delicious notes of spice are present in this cup. Specifically, we think these notes most resemble fresh cinnamon.
Roasted Pine Nut. Paired with the delicious notes of cinnamon is a taste that's distinctly pine nut. Similar to cashews, pine nuts have a soft and subtle nutty flavor. The only way to make them tastier is to roast them (and maybe add some cinnamon).
Granny Smith Apple. This coffee boasts a moderate level of acidity, while still remaining balanced and easy to drink. The apple-like acidity just adds a bit of excitement to your cup. We think “Granny Smith Apple" most encapsulates what we taste. It's tart and delicious without being too much.
We're certain you're going to love this coffee, whether you're a die-hard Costa Rican coffee fan or new to the origin!
Farming Notes
This delightful coffee is brought to you through our partnership with Mercon Specialty. They have provided us with an excellent summary of not only this coffee but Costa Rican coffee in general. For that reason, we want to provide you with some of the information they have worked hard to put together on the origin.
“Costa Rica has a long history with coffee. First planted in the late 1700s, it played a major role in the agricultural economics of the country by the 1820s. Because of the early and consistent investment in infrastructure, Costa Rica has been a powerhouse in Central America both for exports and quality for generations.
Costa Rica has eight main growing regions: Central Valley, West Valley, Guanacaste, Tres Rios, Turrialba, Orosi, Brunca, and Tarrazu. Each has distinct flavor profiles, but all are distinctly Costa Rican: bright and lemony, mild-bodied, and easy to drink. In recent years, producers in the country have started to differentiate by focusing on microlots, different varieties, and new processing methods including honey processing, which was first developed in Costa Rica.”
Tesoros Volcánicos combines the lots of several smallholders in order to create a better final product. The result is a more complete Costa Rican coffee!