Sideyard Coffee: August 20 - Costa Rica 🍒🍫
Hello Sideyard Friends,
I'm a sucker for natural/dry processed coffees and this week's Costa Rica is a classic example. If you're new to the newsletter or can't keep the processing methods straight, here's a quick primer...
In the natural/dry process method, freshly picked coffee cherries are dried in the sun before the seeds get separated from the fruit. This drying method tends to impart some funky/fermented fruit flavor as the seeds sit in and soak up the extra sugars from the fruit. Most of our recent coffees have been wet-processed, whereby the seed and fruit are separated before the seed is dried. Wet processing leads to what specialty coffee nerds call a "cleaner" tasting cup. The opposite of clean is "wild". With cherry, plum, and chocolate all mixed together, this one is definitely on the wilder side.
The origin track of the week comes from Mariana Echeverriais' gypsy folk band Passiflora.
Cheers,
Ryan