Description

About the Origin

Natural bean nuances (cup notes) – elegant silky toasty notes of milk chocolate w/nutty overtones, balanced apple like acidity, sweet finish

An elegantly rich silky organic coffee, with a balanced acidity, it is medium bodied, with toasty notes of currant, blackberry, orange, and hazelnut. Its rich vanilla fragrance and elegant cup qualities are sure to delight. Its elegant taste is best enjoyed at the Medium Roast level. A fine elegant coffee with a wonderful vanilla fragrance that you can order today!

— Origin: Costa Rica Tarrazu – 100% Arabica – Varietal: Caturra, Catuai

— Region: Central America – Processing: washed – Grade: specialty grade

— Flavor Family: caramel, milk chocolate, hazelnut – Aroma: chocolate, hazelnut, vanilla

— Acidity: medium – Body: medium – Sweetness: medium – Best Roast: medium roast

— Altitude: 1700-1800m – Best Brew: drip, perc, pour over – 100% fresh current harvest

Coming from the highly regarded mountainous region of Tarrazu, is one of the world’s finest coffees. Costa Rica is regarded as one of the most premier growing regions in the world for growing fine coffees. With its high-altitude plantations, volcanic soil, and idea drainage, the ecosystem seems to be perfectly matched for growing top quality coffees with an elegance in cup that is hard to beat! Coffee is essential to the Costa Rican agricultural economy and the Costa Rican farmers take their role in producing excellent coffees seriously. Costa Rican coffee farm management is something to be proud of and can be a role model for other coffee growing regions. Once you taste a well-roasted fine Costa Rican coffee you will gain new respect for this growing region and the dedicated farmers in this region.

If you have ever visited Costa Rica, one of the most memorable experiences will likely have been taste of its fine coffee. Whether you have visited Costa Rica or not this coffee will be a real treat for you. These coffees are noted for their delightful, and classic, piquant acidity, with a lively winey flavor which is recognized by coffee drinkers who understand and admire exceptional Costa Rican flavor profiles. These coffees tend to run a bit more on the expensive side, but given the fine quality of these coffees, this is to be expected. If you enjoy a fine Central American coffee your search is over, this one is for you.

CHOOSE YOUR ROAST
Choosing your own roast profile opens a whole new world of opportunities for the home barista. Now you don’t have to invest in expensive roasting equipment and spend years learning proper roasting techniques to achieve that perfect roast. We already have each profile perfectly dialed in, ready for you to choose. We offer 8 different specific profiles from the very lightest blonde roast, through our very darkest oiliest heavy French roast, it is all your choice! Start with our recommended roast, then adjust lighter or darker as you order more coffee, based on your own personal taste preferences and home barista skills.

GUIDE TO CHOOSING YOUR ROAST
Here is our guide to help you choose that perfect roast. The guide notes are “general terms of expectancy” for each roast profile. For example, beans from different origins and different processing styles all respond to roast heat a little differently. Naturally processed beans from Africa will prefer lighter roasts while wet-hulled processed beans from Indonesia will prefer dark roast profiles. “Some beans will develop surface oils quicker than other beans even when roasted on the same profile”. For this reason, start with our “recommended roast” option then as you order more coffee begin experimenting either lighter or darker as desired to compliment your personal taste and home barista skills.

CUSTOM ROASTED COFFEE: Embark on an exciting journey into the world of specialty coffee where you get to define – “coffee as it should be”.
— Blonde Roast – This option is a very lightly roasted coffee style that is dropped at the beginning of the first crack. It features a light aroma with a light body; the cup has an exceptionally light roast taste throughout. This style has become trendier in recent years, but it may be more of an acquired taste for many coffee drinkers that develop over time. This is because the light roast taste is so dominant in the cup. Bean surface is dry.
— Light Roast – This is a more developed light roast style that is dropped towards the end of the first crack. Its acidity is bright, the body is more developed, a fruity sweetness is beginning to present itself, and the cup resonates with an awesome light roast taste. This style has developed a notorious following among coffee connoisseurs lately who desire that popular light roast taste. Bean surface is dry.
— City Roast – This roast features a balanced light/medium roast style that has become quite popular recently in the Northeastern states. Its bright, desirable fruit-like acidity, sweetness is more pronounced, the body is good, with an overall bright, fruity, it has a complex cup profile. Bean surface is dry.
— Medium Roast – This style was once popular primarily in the Western states but now is found throughout the country. It is sometimes called a City Plus Roast. This is a dry coffee with no surface oils. The aromatics are nearing their peak at this roast level and the cup is charged with complexity. The body is developing quite nicely, the acidity is not as bright or sharp as in the lighter roasts, easily making this our sweetest roast level for most beans. This style has become a highly favored sweetheart for many of our customers.
— Full City Roast – This style is probably still the most typical for a large percentage of US coffee drinkers. It is a medium/dark roast with the bean surface being mostly dry with only a few droplets of surface oils beginning to form. The cup remains balanced, complex at this roast level and is sweeter than can be found at the very lightest roast levels or at the very darkest roast levels. Aroma is at its peak levels, body and mouthfeel are round and full, it provides an overall satisfying delicious cup with a nice, pronounced finish.
— Espresso Roast – This may also be called Light French Roast. This is a dark roast style that refers to the degree of roast, it is dark brown in color with an oily surface. The advantage to this roast style is maximum body and texture, yet with a pleasant sweetness creating a balanced cup. Rich dark roast character is beginning to appear in the cup. Many coffees will roast well at this level and will remain complex. It is a popular choice for coffee lovers wanting that full-bodied chocolaty cup of coffee in a balanced way with a sweetness present.
— Italian Roast – This is a style also known as French, Italian, or Turkish. It is a very dark brown oily style of coffee. Acidity is low, body is full, while there is still a sweetness present in the cup. Smoky undertones are beginning to appear in the cup. This style is quite common in the espresso culture and is that intense dark roast style that has been so prominent with many people in the recent coffee culture.
— Heavy French Roast – This is a very dark brown style also called Dark French, Spanish, or Heavy Italian. The cup quality has changed dramatically, with burnt undertones masking remaining cup attributes. The aroma, sweetness, and body are fading as the pungent smokiness dominates the cupping notes. It is a fact there is a definite following for this intensely strong style of very dark roasted coffee among U.S. coffee drinkers. Although many coffee purists will say the coffee is ruined because those delicate taste notes are missing in these very dark roasts. But if you are not into the delicate; rather the bold and brash then this is perfect for you!
— Recommended Roast – Not sure what roast level to choose? Then select this option; our Roast Master’s will send you the roast level that is most often chosen and considered as “best fit” for this bean.

FRESH ROASTED COFFEE
What makes our coffee so delicious? We buy expensive specialty-grade beans with “greater density of nutrients” and “higher concentrations of natural bean nuance”. In the world of specialty coffee as they say “you get what you pay for” so if you buy cheap beans you probably get cheaper tasting coffee, but if you buy the best specialty-grade beans available then roast them correctly you get amazingly delicious coffee.

ROASTING PROFILES ARE PARAMOUNT
After many years of roasting experience we have developed our own in-house proprietary roast profiles. Roast profiles are extremely important to achieving delicious coffee. When roasting there is a very fine line to navigate that perfectly develops the amazing natural flavor nuances of the beans. The beans are changing at the molecular level as they progress through the roast stages, from the drying phase to color change full yellow, developing sugars and caramelization notes through the Maillard reaction phase, then developing the amazing flavor nuances in the final development phase. Each type of bean is different. Each roast profile is different in approach to these phases. Ultimately, roasting profiles are a work of art that speaks of the roast master’s roasting abilities.

ROASTING STYLES SHOULD BE YOUR OWN CHOICE
Since coffee tastes so different at different profiles and stages of development we believe the customer should choose their own roast style. We offer 8 different roast profiles from very light blonde roast “beginning of first crack” to fully developed full city roast “beginning of 2nd crack” on into the very dark realms past Italian roast, even to the extremely dark Heavy French roast. Some people like it light, some like it in the city roast range, and some like it dark. Here at Smokin Beans it is your choice, you get to choose the perfect roast for each bean selection allowing you to seriously up your home barista coffee game, creating personal satisfaction as you enrich your coffee repertoire.

FRESH COFFEE TASTES BETTER
It is a proven fact that fresh roasted coffee taste far better within the first 2 weeks of roasting. This is because during the first couple weeks after roasting the coffee’s aromatic compounds are largely present and bring their excitement to cup flavors. After about the 3rd week of roast date many of the aromatic compounds are beginning to slowly dissipate, causing the coffee tastes to taste less exciting in the cup. For best taste we recommend ordering a fresh roast about every 2 weeks because fresh roasted coffee tastes best!

OUR COFFEES OFFER UNMATCHED FRESHNESS
Our coffees are the freshest on the planet. This is because we custom roast to order only after the order is placed. We never pre-roast to stock. With our coffee you can be sure it is as fresh as you can possibly get it!

COFFEE BEANS ARE NOT EQUAL
Coffee is grown in many different countries and on many different farms throughout each country or growing region. There are many different coffee plant varietals, and each coffee varietal produces its own unique taste and flavor compounds within the bean. In addition, the unique soils with their specific mineral makeups, the farm elevations, and variable rainfall and growing temperatures, also plays a crucial role in the factors of coffee bean development and its inherent flavor profile. All these many variables are what makes coffee so unique and special. It is no wonder that the flavors in the cup from year to year, from season to season, from farm to farm, and from plant to plant are always changing and dependent on current climate conditions. This is what makes every single cup unique and exciting in the world of coffee! We carefully choose the best tasting beans available from each region. We believe our coffee beans will produce the best tasting coffee that you will find anywhere!

COFFEE PROCESSING METHODS
What exactly are coffee people speaking of when they talk about processing methods in coffee? This term refers to what happens to the beans from the time they are picked as coffee cherries until the seeds “coffee beans” are fully dried and ready to export for coffee roasting.
— Natural processing is when the coffee cherries are harvested and then dried on patios with the entire cherry intact. After a specific time has passed the coffee beans are pulped-out via a wet mill pulping machine. They are then washed and dried to 11% moisture. With this processing the beans are fermented slightly while inside the cherry on the drying patios. This develops those more intense fruity flavors in the cup. The natural process is usually less acidic and bright tasting in comparison to a similar washed process version of the same coffee.
— Honey processing is the same as natural processing except the beans are initially pulped out of the cherry and then carefully dried with the sticky cherry residue intact. Like natural processing, honey processing also creates a fruitier profile in the beans but a less fruity intensity of ferment notes of the natural processing. Cup acidity is usually brighter than a similar natural process bean.
— Washed processing begins with picking the coffee cherries and then running them through the pulping machine to eliminate the cherry and skin. After this they go into a wash tank for a specific period, usually 24-36 hours where the remaining cherry residue is washed off the beans. After this they are dried on the drying patios until 11% moisture. This processing results in a clean tasting cup. It is usually not as fruity. The acidity is usually higher, and the cup taste qualities are brighter.

PLACING THE ORDER FOR EXCEPTIONAL COFFEE
Our coffee beans are specialty-grade coming from specially selected high-elevation farms, where the farmers are using more organic growing methods, which ultimately provides greater nutrient density and fuller natural flavor nuance, creating a more distinguished and impressive cup of coffee. As they say: “Life is too short to drink bad coffee”. Try some exceptional specialty-grade coffee today. With our outstanding selection of the world’s finest coffee beans and with our ultimate roasting styles to choose from there is no reason to drink sub-par coffees anymore. It is time to experience coffee as it was meant to be… genuinely incredible… order your own delicious bag of fresh roasted coffee “100% Your Style” today!

SHIPPING EXPECTANCY
Every order is hand roasted so please allow us 24-48 hours Mon-Fri to roast and ship your order. At checkout you choose delivery speed – this applies to carrier expected time once they receive the package “it does not include our in-house roasting time”.
For expedited in-house roasting time choose “Best Way Expedited” this will put your order to front of our daily roasting queue ensuring that your order is roasted first and shipped quickly.
All other orders are roasted in the same order in which they come into our system. First in – first out.