La Flor de Roble

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<b>Variety: </b> Venecia
</p>
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<b> Processing: </b> Honey
</p>
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<b> Origin: </b>  Brunca, Costa Rica
</p>
<p>
<b> Producers:</b> Dagoberto Trejos
</p>
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<b> Altitude: </b> 1400m
</p>
<p>This lot of Venecia beans was grown in the Brunca region of Costa Rica, and honey processed to bring out more of its naturally sweet flavors. Brunca isn't as well-known in the specialty coffee scene as other regions in Costa Rica, but farmers there like Dagoberto Trejos are working hard to make a splash with every crop. Venecia beans are a relative of the Bourbon varietal and can be difficult to grow due to their susceptibility to leaf rust, but they have great flavor qualities and do well on Dagoberto's La Flor de Roble farm. We got excited when we saw that they were honey processed, and we think Dagoberto's really on to something with this fun lot. 
</p>
<p>La Flor de Roble has a very unique mix of tastes at play in its flavor profile - starting off with a traditional Costa Rican citrus note; here reminiscent of tangerines. Cool lavender florals are also present, which gives the cup a smooth character and tempers the acidity of the citrus taste. These beans also present a note of green tea that gives this cup a mellow, almost earthy quality that grounds the profile and draws the flavors together. You don't often see honey processed Venecia, but if word gets around about Dagoberto's excellent lots from Brunca, you're certainly bound to see more. Enjoy!  </p>

Tasting Notes: Tangerine, Lavender, Green Tea

Variety: Venecia

Processing: Honey

Origin: Brunca, Costa Rica

Producers: Dagoberto Trejos

Altitude: 1400m

This lot of Venecia beans was grown in the Brunca region of Costa Rica, and honey processed to bring out more of its naturally sweet flavors. Brunca isn't as well-known in the specialty coffee scene as other regions in Costa Rica, but farmers there like Dagoberto Trejos are working hard to make a splash with every crop. Venecia beans are a relative of the Bourbon varietal and can be difficult to grow due to their susceptibility to leaf rust, but they have great flavor qualities and do well on Dagoberto's La Flor de Roble farm. We got excited when we saw that they were honey processed, and we think Dagoberto's really on to something with this fun lot.

La Flor de Roble has a very unique mix of tastes at play in its flavor profile - starting off with a traditional Costa Rican citrus note; here reminiscent of tangerines. Cool lavender florals are also present, which gives the cup a smooth character and tempers the acidity of the citrus taste. These beans also present a note of green tea that gives this cup a mellow, almost earthy quality that grounds the profile and draws the flavors together. You don't often see honey processed Venecia, but if word gets around about Dagoberto's excellent lots from Brunca, you're certainly bound to see more. Enjoy!

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