It has been a little while since the last What’s Brewing post, however back we are today, having roasted another batch of Costa Rica Terra Bella (Honey) last weekend. Having picked up a kilo of this coffee from Ministry Grounds a few weeks ago, this was my second roast batch, which seemed to do a better job at bringing out the flavours than the first attempt.
On with the review:
– Costa Rica Terra Bella Villa Sarchi
– Altitude: 1450–1500m
– Crop Year: 2013
– Varietal: Villa Sarchi
– Processing: Honey
Terra Bella Estate is located in the West Valley region of Costa Rica, about 35km west of the capital city of San Jose. This is one of the most classic coffee regions of Costa Rica and the one with the highest coffee production in the country nowadays. The reason for this is the excellent conditions to produce coffee that are prevalent here: deep, rich volcanic soils, high altitudes, moderate and well-distributed rainfall, cool temperatures, etc.
Information courtesy Ministry Grounds via The MTC Group
A little more on the Honey processing method, courtesy of The Coffee Review:
“Honey” is a relatively new term describing coffee that has been dried with all or some of the sticky fruit pulp or “honey” (miel in Spanish) still adhering to the bean. Those familiar with coffee processing methods will, of course, recognize this practice as a kind of compromise between two more familiar processing methods: the dry or “natural” method, in which the beans are dried while entirely encased inside the fruit, and the wet or “washed” method, in which all of the soft fruit residue, both skin and pulp, are scrubbed off before the coffee is dried.
Latte, V60 Filter, Aeropress, Espresso
Through milk in a latte or flat white, this coffee performed extremely well and resulted in a creamy, sweet brew with subtle apple and caramel flavours. When brewed as an espresso, I couldn’t help but think perhaps I should have let the roast run a little darker, as the acidity overpowered things a little. Not undrinkable by any stretch, however not quite as pleasant as some of the other varieties I’ve roasted and tried recently.
Which brings us to the V60 filter and Aeropress methods, which seemed well suited to both the coffee and the roast profile, producing a very well-balanced cup from either method. The V60 probably outshines the Aeropress slightly, with a cleaner, brighter cup, again containing sweet apple and a caramelly, honey like layer, with a nice long finish.
Conclusion; Know This
I really enjoyed the Costa Rica Terra Bella, with my preference being either as a milk drink, or on its own through the V60. As I mentioned above, this was my second roast batch, and definitely an improvement on the first. Looking back through my notes, the second time around was a slightly larger batch (450g vs 300g), which probably slowed the roast down a little, although I used the same heat ramp profile. In any event, if you get the chance to try this coffee, you certainly won’t be disappointed.