Costa Rica San Cristobal Dry Process

A very "classic" at least to me, microlot coffee. There a lot of clear and concise taste notes down to the quality of the bean and processing. It's winey, grapy and pretty nicely sweet. You could say pomegranate and I wouldn't fight you.  Solid espresso option if you want to light money on fire dialing in your espresso.

The Costa Rica San Cristobal Dry Process, offered by Royal Mile Coffee, represents a distinct expression of the Costa Rica terroir. By utilizing the dry process—a method where the coffee cherry is dried intact around the bean—this lot develops a profile characterized by the roaster as winey, grapy, sweet, and reminiscent of pomegranate.

In the broader context of coffee production, natural-processed coffees often exhibit heavier fruit-forward qualities and increased body compared to their washed counterparts. These characteristics can be mapped against the flavor wheel to better understand how the drying environment influences the final cup. While processing techniques vary significantly across regions, the dry process remains a traditional approach that emphasizes the inherent sugars of the fruit during the maturation phase. This specific offering highlights the intersection of regional cultivation and careful post-harvest handling, resulting in a cup that leans into deep, complex fruit notes.