Finca Zarcero kicks in (LGB 4.3)

The LGB 4.2 with the geisha from Mzuzu is dead. Our supply of Malawi Mzuzu was only 10 bags. We didn't buy in a lot because the coffee was not the freshiest of crops.
Sometimes it's very difficult to find a sparkling coffee this time of the year. This season is good for crops from Peru or Brazil, but it's more an in between season actually.

Nevertheless we found a nice Costa Rica one from last seasons crop that still taste very fresh and vibrant and clean. Also thanks to the good Grain Pro packaging.
It's a microlot from Finca Zarcero.

In West Valley, the farm is located 1680 meters above sea level, and has volcanic soils
The farmer has been working this land for 45 years. The varieties in the farm are caturra, catuai and Villalobos, and he renovates them every 15 years. The coffee is characterized by its acidity with chocolate and floral taste. Ecological milling, mechanical wash and sun dried.

In the West Valley, the ideal conditions for the cultivation of the best coffee bean are: very fertile volcanic soil, 81% percent humidity, a stable temperature of 21.5*C (70.7*F) and adequate sunlight year round (from 48 to 52%) with an average of 2,250 hours annually.

These new microlot initiative is coming from Micro-Mills, tiny low-volume farm-specific coffee producers who now keep their lots separate, mill it themselves, gaining total control of the process, and tuning it to yield the best possible flavors (and the best price!) This revolution in processing is possible due to new environmentally friendly small milling equipment, and the disatisfaction of small producers who sell coffee at market prices, only to see it blended with average, carelessly harvested lots. With an independent Micro-Mill, a farmer can become a true "coffee craftsperson," maximize the cup quality of their coffee, dividing lots by elevation or cultivar, and receiving the highest prices for their Micro-Lot coffees.

The body of this coffee is light, but suits this high-toned and mouth-refreshing flavor profile. As it cools, the cup sweetens, and pear juice fruit character comes up.
Oh yes, did I already mention that the brightest coffees in the world come from Costa Rica.
Of course not always, but this one is for sure the brightest coffee we had this year.

In the Little Green Bag blend it pairs up with the (good old) peaberry Brazil from the Pereira Estate. This coffee is in the line up since the beginning of October and seems to be better then ever.
In the cup we have a very well balanced cup. Not the biggest body, but very nice mouthfeel, floral notes, fruits, bright acidity and a clean and long finish.
The cappuccino's are heavenly. Cream, caramel and milk chocololate combined ; just the way I like it.

(thanks Sweet Maria's, SCACR and Coava for all the info about this country, region and farm)