Costa Rica La Amistad Estate Organic
From the southern highlands this organic coffee is balanced, crisp, flavorful, and aromatic with a delightful finish. This year's crop features notes of milk chocolate, lemon, orange and caramel.
Arrival Date: November 11th, 2020
Acidity & Brightness: Crisp, sweet, bright
Balance & Finish: Exceptionally balanced, crisp and quick finish
Body & Texture: Medium to light bodied, smooth texture
Flavor Traits: Milk chocolate, apple, walnut and caramel
Grade: Strictly High Grown (highest), very dense
Processing: European (wet), shade grown and hand picked
Roasting: We've heard that the owner of the farm says that a light roast is the only way to drink his coffee. We agree because you'll only be able to appreciate the subtle nuances and balance in the cup at a light to medium roast. Start on the lighter side of medium (City +), or just before the second crack and adjust upwards if you prefer, but we'd take it no darker than medium (Full City). This coffee roasts very evenly!
Recommendation: For people who enjoy a balanced, smooth cup. Coffees such as this La Amistad were once passed off as high quality Kona coffee. The guy who did that went to jail, so don't get any ideas! Just kick back and enjoy a well rounded very, very nice cup!
Reminder! This coffee is raw, you must roast it before brewing
Our Review: This large family owned Estate is located in the extreme south of Costa Rica, near the edge of Panama. It is located on a mountainside at over 1,200 meters above sea level. The farm is surrounded on three sides by one of the largest biodiverse rainforests in all of Central America. The family has attempted to retain the integrity of this rich biological setting by leaving bands of primary forest between parcels of coffee. These bands are connected to the rainforest and offer an alley way or corridor back to the rainforest for the wildlife. The farm maintains a low but healthy shade covering within the parcels. La Amistad (the "Friend") begins harvesting earlier than most other SHB (strictly hard bean) regions because of its location. It starts harvesting in late October and runs through March. All of the coffee is processed on site at the farm's beneficio. Clear, fresh water that runs from the rainforest to the farm is used both for the mills washing process and to generate power to run the machinery. The coffee is then sun dried on cement patios in as much as space and climatic conditions allow. The cup is slightly acidic, well bodied with a wonderful aroma.
How does it taste? The first thing you notice is that La Amistad is a very clean and balanced cup. No single characteristic overpowers any other, resulting in a most pleasing cup. Very few of the world's coffees exhibit such well rounded attributes. It is very pleasing in all taste categories. To give you an idea, a guy once passed off La Amistad coffee for Kona coffee and succeeded for some time. It's that balanced. La Amistad makes an excellent breakfast coffee, and that exceptional balance means you'll enjoy it all day long. While cupping, we noticed rich milk chocolate, walnut and caramel with a slightly crisp green apple front end. It is medium bodied with a medium-long finish that is clean and refreshing.