region: Palmichal, Costa Rica
farm: Palmichal Micro-Mill
producer: smallholder farmers
elevation: 1700 meters above sea level
cultivars: Catuai, Caturra
process: black honey
The aroma of the Costa Rica La Cuesta is wonderfully fragrant. It’s sweet, fruity, nuanced… Red fruits, refined sugar, and angel food cake.
From the very start, this coffee is dynamite. It’s a very clean, light-bodied coffee, and features smooth, lightly creamy mouthfeel. Softly sweet flavors of milk chocolate, honey, and nougat lightly envelop the tongue, along with juicy, tart raspberry acidity, red delicious apple, and white peach. Savory sweet nuances of marzipan and shortbread play through the finish.
This was a day of firsts for me – my first time visiting The 205 Coffee Bar in Holland, Michigan, and my first time trying coffee from Stovetop Coffee Roasters. I couldn’t have asked for a better introduction to either business. Stovetop Coffee Roasters’s Costa Rica La Cuesta is among the best Costa Rican coffees I’ve ever had, and the 205 brewed it to perfection.
This coffee was clean and creamy, featuring excellent balance, and a pleasant finish. Savory sweet, lively acidity, tart and sweet with notes of honey, fruit, nougat, red apple, milk chocolate, and shortcake.
*image courtesy of Stovetop Coffee Roasters
**content courtesy of Nordic Approach
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.