Costa Rica is regarded as one of the world's premiere coffee growing regions, thanks to its volcanic soil and ideal drainage. Costa Rican coffees tend to be more acidic then some, with some excellent chocolaty flavor notes and fruity undertones in the lighter roasts. When roasted darker, these flavors can be enhanced, but roasted too dark and it can become overcome by the acidity. We recommend a Light to French roast.
- “I've never tried Costa Rican, very pleasantly surprised. I found the flavor a bit harsh if heavily roasted (I drink it black though). I keep to a light to medium roast and tastes fantastic.”
To brew it I set the burr grinder about 3/4 of the way between fine and medium and use an auto drip with gold mesh filter basket at 17.4:1 ratio. We tried the city plus roast in a french press at 16:1 but that was a bit on the strong side. It made some of the more pronounced flavors too intense and covered up some of the delicate notes that really add complexity to this coffee.
This coffee will definitely become a regular for us, and most likely we will stick to the city plus roast and the auto drip. ”
“I did a city plus roast and also a french roast. Both were completely different coffees and both were sensational. The lighter roast was a bit more chocolately with a very nice bitter chocolate smooth finish. The darker has more of a toasted, smokier flavor and a bit sharper on the finish. I drink black coffee while my wife uses half and half, and this coffee was a winner for both of us.