Costa Rica El Indio (SWP Decaf)
The Tarrazu region just east of San Jose produces some of the country’s finest coffees. This is the Swiss Water Processed decaffeinated version of El Indio.
A very nice co-op production Tarrazu that follows the classic Costa terroir, floral acidity versus nutty and chocolaty tones. Best at medium to dark roasts, a lovely daily drinker. A good balance of flavors that can accommodate anyone’s personal tastes, dependent on roast level.
Tasting Notes: Very well-balanced with a heavy body and high, slightly winey acidity. Flavor attributes are complex and range from tropical nuts and dark chocolate to citrus fruit.
The Tarrazu region just east of San Jose produces some of the country’s finest coffees. This is the Swiss Water Processed decaffeinated version of El Indio.
A very nice co-op production Tarrazu that follows the classic Costa terroir, floral acidity versus nutty and chocolaty tones. Best at medium to dark roasts, a lovely daily drinker. A good balance of flavors that can accommodate anyone’s personal tastes, dependent on roast level.
Tasting Notes: Very well-balanced with a heavy body and high, slightly winey acidity. Flavor attributes are complex and range from tropical nuts and dark chocolate to citrus fruit.
The Tarrazu region just east of San Jose produces some of the country’s finest coffees. This is the Swiss Water Processed decaffeinated version of El Indio.
A very nice co-op production Tarrazu that follows the classic Costa terroir, floral acidity versus nutty and chocolaty tones. Best at medium to dark roasts, a lovely daily drinker. A good balance of flavors that can accommodate anyone’s personal tastes, dependent on roast level.
Tasting Notes: Very well-balanced with a heavy body and high, slightly winey acidity. Flavor attributes are complex and range from tropical nuts and dark chocolate to citrus fruit.