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Black tea, brown sugar, praline
Sale price $21.00

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Provenance

Ferme: Farmers' associations in each country

Région: Tarrazú & Yirgacheffe

Producteur: Miscellaneous

Variétés: Caturra and heirloom varieties

Altitude: 1,800-2,000 MASL

Traitement: Washed

Tarrazú

Grown in the high mountains of Costa Rica, coffee from Tarrazú brings the structure and richness that form the foundation of this espresso. The Caturra varietal naturally develops a beautiful sweetness thanks to the sunny days, cool nights, and mineral-rich volcanic soils. In the cup, this translates to a round texture and comforting notes of brown sugar and praline.

Known for its balanced and accessible coffees, the Tarrazú terroir provides a velvety base here that adds depth to the blend. But what makes this espresso particularly interesting is how this gourmet profile meets the more floral and slightly tannic elegance of Ethiopian Yirgacheffe. Costa Rica provides the body and sweetness, while Ethiopia adds relief and aromatic complexity. A complementary duo where neither coffee tries to steal the spotlight... even though both easily could.

Yirgacheffe

In southern Ethiopia, the Yirgacheffe region is renowned for producing some of the world's most aromatic and complex coffees. The heirloom varieties cultivated at high altitudes naturally develop elegant and nuanced profiles, often marked by floral and fruity notes and a delicate texture. In this espresso blend, Yirgacheffe brings a livelier and more refined dimension that perfectly balances the richness of Costa Rican Tarrazú.

Its black tea notes add a slight tannic structure and a drier finish that lighten the blend's richness. This complementarity allows for the creation of an espresso that is both indulgent and precise, where brown sugar and praline gain depth without becoming too heavy. Ethiopia acts here a bit like the secret ingredient in a good recipe: subtle at first, but impossible to ignore once absent. The result is a harmonious, complex, and extremely satisfying cup.