Updated review: The coffee has toned down some of the fruit tones we got in years past. This years lot presents a bit more like black tea and cola. A very sweet coffee which is where we get the cola from. There’s some nice cocoa tones but more like a milk chocolate. Solid pour over and espresso option
This is the first Costa coffee I've had in stock. If you complain I'm too bright Ethiopian heavy, well, here's a bright Central American. It's what I think of as a romantic coffee. If an Ethiopian is that crisp middle summer refreshment this is your spring and fall delight. One of those great "hoodie" weather days with a clear sky and delicate breeze. I'm being entirely eye-rolling in my setting up of this coffee's taste, but for me it's a coffee that goes well with a good emotional place.
Delicate all the way. From the initial taste to the finish. It's delicate on the pallet. Not one to be slurped down. Citrus and a tea like body are the dominant aspects of Finca Jose. Impeccably clean, it might be interesting to pair the Duromina and Finca Jose side by side to grow your cupping/tasting skills. You can compare the cleanliness difference and fruit notes, or at least I did.
I bought this coffee because #1 it was a good cup, but also the backstory. I'm a sucker for stuff like this.
"Finca Jose is tucked in a unique rocky outcropping in the area of the Chirripó National Park, a zone called La Piedra de Rivas. Unlike the coffee regions most are familiar with - Tarrazu, Central Valley, or the Western Valley regions - this part of La Piedra de Rivas is on a road less traveled, a dead-end road actually, the end intersecting the few micromills serving farmers in the region. Finca Jose is a 16 hectare farm (tops out at 1950 meters) run by a man of the same name, who acquired this land from his grandfather some time ago. This past year Jose and his brother Jonny have invested in building out their own micromill on property adjacent to Jonny's home (where they do mechanically-washed processing), allowing them to have a more direct hand in the sale of their coffee as parchment, rather then sell whole cherry to one of the neighboring mills. They have 23 hectares between them, and the ability to run a mill of this size at capacity. This is their first year of operation and the mill was set up in some haste to process this past year's harvest. They look forward to making improvements to the "invernadero" (indoor raised beddrying greenhouse) and patio for the coming harvest."