Costa Decaf has been rare the last couple of seasons. Early in Burman Coffee history they were always one of the more popular due to its more delicate and sweeter cup profile. We found a tasty example of a Swiss Water Processed from our buddies at Royal NY.
This coffee is grown by Cooperativa de Caficultores de Heredia which was founded in 1961 and is now home to 1,100 producers. The cherries are depulped and then naturally fermented for about six hours. The coffee is milled at Beneficio Libertad, which received recognition for superior environmental and health conditions.
Tasting Notes: A little thinner and more delicate than most of the decaf line. Floral in its aromatics, it only comes through in the cup slightly, giving hints at that classic and awesome Costa Rican profile. A little sweeter edge upfront mixing on the slight hints of floral and balancing with a semi-sweet chocolaty edge. A bit of nuttiness comes through in the aftertaste.
Roasting Notes: SWP coffees can be a little trickier to roast for the Home Roasters. The roasting color usually stalls around a medium roast and then they will go into 2nd crack not looking as dark as most suspect it will. Keep an eye out for a sheen on the surface of the beans past a medium roast to know you are getting close to 2nd crack. Any oil and you are into the darker roasts. This cup is tasty from a strong medium roast to just touching 2nd crack. Roasts a little two toned, dropping the heat a little and shooting for a longer roasts