Costa Rican Brew

This month’s delicious coffee selection is brought to us from the Tarrazu region of Costa Rica. Defined as some of the world’s most perfect coffee; perfectly smooth, perfectly balanced! We certainly can’t complain about that, now can we? The Tarrazu region of Costa Rica is located south of San Jose, the country’s capital. At an elevation of over 5000 feet (1500+ meters), the rich volcanic soil, optimal rainfall, high elevation and cloud cover create the perfect environment for growing an outstanding bean.

Described as a “classic” cup, this is a well-balanced brew beginning with a bittersweet chocolate flavor and a citrusy fruit undertone finish. Okay, okay…I know what you are thinking, a chocolate citrusy coffee? Coffee is coffee, isn’t it? I suppose it depends on who you ask. Coffee has as many descriptions to describe its flavor and aroma as wine. You begin to taste first by scent, then by the reaction of one’s taste buds.

Let’s take a moment to dissect the human tongue (Sounds like tons of fun, doesn’t it!). Imagine looking at a tongue and breaking it into four separate quadrants, divided by four horizontal lines. The back section of the tongue being Section 1 and moving your way forward to the tip of your tongue, Section 4. Section 1 is responsible for registering bitter. The lateral sides of Section 2 pick up sour, while the lateral sides of Section 3 respond to salty. Lucky Quadrant 4 lets you know when something is sweet. This being said, it is important to evenly distribute the coffee over the tongue all at once, allowing all the regions of the tongue to register the appropriate flavors. Coffee is intended to be consumed hot. The colder a cup of joe becomes, the more pronounced the flavor becomes. Keeping your brew warm guarantees the original flavor profile intended by the roaster.

Next time you brew up your favorite cup of Cave Girl Coffee or Espresso, take a moment to listen to your taste buds. I’m sure you will enjoy what they have to say!

This entry was posted in Uncategorized. Bookmark the permalink. Comments are closed, but you can leave a trackback: Trackback URL.