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This month we welcome Costa Rican coffees back to our seasonal line-up, and to our Discovery Subscription offering. If you sign up this month, you can also add a crisp and floral washed Geisha from Antonio Medina to your order.

This month's theme

• This month, we’re excited to welcome coffees from Costa Rica back to our lineup of seasonal coffees.
• Costa Rica was the first origin country we ever visited, in 2014. Each year we visit the cupping lab in San José, and several of our long term partners in the country.
• We buy coffees from a long mountainous spine of Costa Rica, mainly of volcanic origin, providing fertile soils conducive to the production of consistently excellent coffees.

COFFEES

• Don Joel is a coffee by Allan Oviedo and his family in the West Valley, a crisp and clean washed SL28 with notes of bright red berries and molasses.
• La Roca is produced by the Umaña family, further south in Tarrazu. This is the sixth time we have purchased this honey Catuai lot from them, and the familiar notes of mandarin and toffee are shining.

What did you miss?

Both of last month’s coffees are from the beautiful region of Huehuetenango in northern Guatemala. The variance of flavour profiles across this remote rural region is impressive, with a wide palette of expressions generated by the varying routines, varietal choices and processing protocols employed by the many small producers here, along with the varying micro-climates high in the Huehuetenango hills. The extra fermentation step that Sebastiana Gaspar uses gives rise to a more fruit-forward profile, with notes of stone fruit and cascara. The more traditional processing used by Baltazar Mendez gives rise to a transparent profile, typical of Huehuetenango, with a red grape acidity and a deep toffee sweetness.

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