El Conquistador Single-Origin Coasta Rican Coffee (Medium roast)

from $15.00

Costa Rica’s storied high-altitude coffees are something of a legend in the artisanal micro-roasting world. This one ticks all of the classically Latin American coffee boxes like the semi-sweet chocolate and subtle hints of tropical fruit notes, piquant acidity, and a winey body. However, we discovered that when this bean is roasted to the darker end of the spectrum, the more lively traits of Costa Rican high-elevation coffees are subdued. While retaining a surprising level of complexity, obvious notes of toffee emerge and the acidity becomes quite mild. This elegant bean is on par with much more expensive single-origins from similar regions.

This coffee is available as pre-ground or whole bean in 16oz. bags, 11.8oz. bags (for low-cost shipping), or as 100 gram cold-brew pouches for a convenient ready-made option to brew a liter of your own delicious cold-brew at home.

Grind:
Size:

Costa Rica’s storied high-altitude coffees are something of a legend in the artisanal micro-roasting world. This one ticks all of the classically Latin American coffee boxes like the semi-sweet chocolate and subtle hints of tropical fruit notes, piquant acidity, and a winey body. However, we discovered that when this bean is roasted to the darker end of the spectrum, the more lively traits of Costa Rican high-elevation coffees are subdued. While retaining a surprising level of complexity, obvious notes of toffee emerge and the acidity becomes quite mild. This elegant bean is on par with much more expensive single-origins from similar regions.

This coffee is available as pre-ground or whole bean in 16oz. bags, 11.8oz. bags (for low-cost shipping), or as 100 gram cold-brew pouches for a convenient ready-made option to brew a liter of your own delicious cold-brew at home.

This isn’t the first coffee we’ve roasted from the Terrazu region, but it reigns as our favorite. The El Conquistador is frequently marketed as a premium bean because of the smaller crop sizes and short harvest season that is just starting and running through February. The bean has been intentionally aged under strict supervision and attention given to humidity levels and temperature to allow for the natural mellowing to take place. While some coffees emerge from the dry aging process a bit earthy and flat, these beans seem to have an affinity for this process.

We are really choosy about our Costa Rican beans here because the juxtaposed earthy and fruity notes that are often attributed to Terrazu region coffees isn’t our roaster’s taste. However, our hot air fluid-bed roasting process smooths out those earthy edges and caramelizes the bean’s sugars to high-lite the distinctive toffee notes, bringing about a very smooth, low-acidity, and sweet dark roast that goes as well with dinner as it does with breakfast. We can’t imagine a better coffee to release right before Christmas. We managed to score a full 60 pounds of this one, which is quite surprising this late in the year, so we hope you consider yourself as fortunate as we do in having access to this delectable cuppa joe.