Floral, fruit, chocolate, sweet & sugary, nut, grain, roast, spice, savory, herb, earthy, vegetal.
What do you think I am talking about? These words are commonly used to describe flavor of coffee. You can dig deeper if you want to. For instance, let’s talk about coffee tastes like “chocolaty.” Chocolaty could be categorized “cacao nibs,” “dark,” “bakers chocolate,” “bittersweet,” “cocoa powder,” milk chocolate” and so on. To be a coffee nerd, it is so fun to try to get those flavors by sipping a cup of well made coffee.
So now, this coffee. This whole bean coffee is from Costa Rica and is grown by farmers in Costa Rica on the first coffee farm Starbucks has ever owned, Hacienda Alsacia. As a photo of this coffee bag indicates, this is the first crop and they were only distributed to Starbucks employees this year because they did not produce enough beans to introduce to global market.
I am lucky enough to get to taste this delicious coffee. I will try to describe Hacienda Alsacia as a certified coffee master (completely subjective however)
Balanced and medium soft body coffee with subtle notes of clementine. Juicy, smooth, vibrant and clean and it taste a slight cocoa. This would accompany well with citrus fruits such as clementine or orange, semi-sweet or dark chocolate and roasted walnuts.
Scratch that. It does not matter, just enjoy (perhaps next year’s crop).
Have you eaten? 