We receive fresh deliveries of these coffee beans several times per week. Please allow up to 2-3 working days after you order for dispatch in case we need to wait for the next delivery.
The previous Costa Rican release from Legado was a firm favourite with the CCB team and our loyal customers who enjoy unique flavours. We are very excited to be stocking yet another coffee from the Zacero Valley, which was in fact grown by a farmer from the same coffee-growing-family as the previous lot.
While its predecessor was grown by Danilo Salazar, this coffee was grown by his relative, Rigoberto Salazar. Taking advantage of the ideal conditions offered by the Zacero region including the high elevation and optimal soils, the Salazar family has been growing coffee in the area for over 50 years. They have historically specialised in honey-processed coffees. This lot is a natural which adds yet another layer of uniqueness to the cup. Natural coffees are more difficult to produce but yield bold and sweet cups. We're very excited to continue to enjoy the fruits of the Salazar family's labours.
Phaedon's tasting notes
If there's one thing that is undeniable about this coffee, it's that it is incredibly, deliciously sweet. It's one of those coffees that will make even the biggest proponent of added sugar (no judgement) pause. This coffee needs no adulteration, even for the sweetest tooth or palate.
But of course, it's not just that. There's other interesting stuff going on alongside the sweetness. I definitely found a hint of dried fruit in my pour-overs, and I would specifically characterise the sweetness as honey-like in most brews. There's also a whisper of something floral, or even herbal. It actually started to remind me of a lovely cup of honey-sweetened-rooibos in my plunger brew. Sometimes I also detected a bit of maple syrup and a hint of citrus.
It is wonderfully easy to drink, and represents a continued streak of lovely Costa Ricans from our friends in Stellenbosch. I'd recommend it in all manual brews and it makes a bold and very espresso-like moka pot.
- Roast: Light-medium
- Tasting Notes: Juicy, Raisins, Milk Chocolate
- Producer: Rigoberto Salazar
- Harvest: December–January
- Varieties: Caturra, Catuai
- Processing method: Natural
- Region: Zacero, West Valley
- Country: Costa Rica
- Elevation: 1,700 masl