Costa Rica Don Oscar La Vuelta
cinnamon • cloves • molasses cookies
- roasted & shipped the same day
- In stock, ready to ship
Costa Rican coffees are among our all-time bestsellers, so any new coffee from that origin has big shoes to fill. This wet-processed coffee is aromatic and delicious, and can certainly hold its own among some of our most popular Central American coffees. Like many Costa Rican beans, this coffee is rich, smooth, and carries a bright acidity. Along with the spiced and nutty notes we often desire from a Costa Rican coffee, the cup it brews has a smooth, molasses-like richness that pushes through with each sip. We love this coffee and love that we can offer a great Costa Rican coffee again.
Region:san marcos, tarrazu
Flavor Notes: cinnamon • cloves • molasses cookies
bold • creamy
Varietal: caturra • catuai
Recommended Brew Method:
drip • espresso • french press
This lot was produced at a family run micro-mill, "Don Oscar", in the Tarrazu valley. This area is part of the Talamanca Sierra highlands, with peaks reaching as high as 3000 meters, La Vuelta plotted right around 1800 meters above sea level. It's an ideal micro-region and climate for growing coffee with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks. The farm is run by brothers Horacio and Alejandro Solis, and the name "Don Oscar" is in honor of their late father, Oscar Solis, who began farming on this land. Their farm is broken into 40 different lots (this lot being "La Vuelta"), and is planted in a mix of Red Catuai and Caturra. They produce mechanically washed coffee, which is fairly standard in Costa Rica. In this case, they are running a Penagos brand mechanical demucilager that uses very little water to remove most of the coffee cherry fruit, forgoing the fermentation stage altogether. The coffee is then laid to dry outside in the sun on raised beds, or by using their mechanical dryer. A bi-product of the mechanical washed, or "honey" process methods, is that more chaff is produced when roasting, which makes it a little trickier to judge roast development by physical color of the beans.
On-Demand Roasting Explained
I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?