Don Martin Catuaí - Costa Rica Espresso

Ein verdammt gutes Lot von unserem Freund Don Martin aus Costa Rica, zum ersten Mal für Espresso geröstet. Das rote Catuaí-Lot wurde Anaerobic Natural prozessiert und bringt ein tolles Profil in die Tasse:

In der Tasse schmecken wir eine eine mittlere Süße von dunkler Schokolade, geringe Säure von Himbeeren, mit einem cremigen Mundgefühl und einem nussigen Abgang.

Auf dem Etikett und in der Tasse: Himbeerfudge, Mango und Cashew.

The Don Martin Catuaí, roasted by 19grams, offers a compelling look at the potential of the Catuaí varietal when subjected to specialized post-harvest techniques. Sourced from Costa Rica, this lot utilizes an anaerobic natural process, a method that often intensifies the fruit-forward characteristics inherent in the cherry. While processing methods vary significantly in their impact on the final cup, anaerobic fermentation is frequently employed to push the boundaries of sweetness and complexity. In this specific espresso, the profile balances the deep, earthy richness of dark chocolate and cashew with the vibrant, sugary brightness of raspberry fudge and mango. For those looking to better understand how these distinct sensory attributes align with industry standards, consulting a flavor wheel can be an excellent way to categorize the interplay between the dense, nutty base and the high-toned fruit notes found in this unique Costa Rican offering.