Features
How to Drink:The chocolate flavor, dominant from the first sip, gives way to caramel and dried fruit flavors afterward. As it cools, the caramel flavor becomes more pronounced, while the smooth, creamy feel intensifies. While it has a clean finish in the throat, the impression it leaves on the palate is also delightful.
Blending in coffee is a very delicate matter. Unfortunately, this method, used solely for cost reasons by many businesses, has led to misperceptions in the industry, resulting in coffees created by prioritizing flavor. Single-origin and specialty coffees are the best method for creating a breadth of flavor and palate.
Over time, as the palate develops, the distinct and beautiful flavors in some coffees begin to be felt as either excessive or not fully prominent. This creates a need to emphasize these flavors and or, if present, suppress them with a compatible flavor. Successfully creating this and turning it into a commercial product requires both flavor competence and ample inventory.
When creating this coffee, we strived to create a flavor that can be enjoyed at any time of day, combining dark fruit flavors and chocolate with the sweetness of caramel, balancing the acidity, and creating a delicious blend that leaves a pleasant taste on the palate. We achieved this with 0 Arabica beans.
Detailed Information
The coffee industry has been influenced by over-roasted coffees for many years. In fact, the perception that dark roasts contain more caffeine was created. It was said that strong coffee would invigorate people, but the term "strong" was often associated with dark roasts. However, the caffeine content in coffee decreases as the roasting temperature increases, due to the carbonation of the coffee. Many blends that claim to offer high caffeine achieve this high level with Robusta beans. Robusta beans contain more caffeine than arabica beans, but they lag behind arabica beans in terms of flavor and variety. The use of Robusta in a blend is quite sensitive and shouldn't be driven solely by cost. If Robusta is used, it should be of a quality that matches the flavor of the blend and adds value to it.
We did not use Robusta beans in this blend. We used 0 Honduran and Costa Rican arabica beans. Latin American beans, on the other hand, generally consist of Bourbon mutations. This combination of the region's ecological structure and climate creates a tasting list with a strong chocolate flavor. This isn't unusual, considering that coffee is a plant that absorbs the notes of the plants it grows around, and that Latin America also leads in cocoa cultivation. However, each Latin American country has its own farming methods, climate, ecological structure, and environmental conditions, allowing for the combination of this chocolate flavor with hundreds of different flavors.
The Honduran Coffee Institute (IHCAFE) has centers in many regions of Honduras and offers free tastings to farmers in these regions. It also conducts innovative research to create new flavors. One of the latest experiments conducted at the Sasa farm in this region is to increase the sugar content in the coffee cherry by increasing fermentation, thus ensuring its distinct flavor. Thanks to this method, recently used in some of the region's production, the region's coffees also taste distinct from other regions.
Honduran beans, on the other hand, are characterized by nutty and dark fruit flavors, often accompanied by a distinct chocolate flavor. Their wine-like acidity, in particular, can create excellent acidity-balancing combinations in blends.
Costa Rica is located 130 kilometers between the Pacific and Atlantic Oceans. The climates shared by these two oceans offer the country excellent opportunities for growing its own unique coffee. Considering that Panama, which has a similar climate, has produced coffees that have entered world literature in recent years, you can clearly understand Costa Rica's unwavering investment in quality coffee and the government's support. Altitude is a key factor for coffee. Costa Rica, with its similar climate to Panama and its higher elevation, offers a significant opportunity.
