Costa Rica Red Honey Tarrazu Don Oscar Micromill Catuai
Description: The aroma presents notes of plum, dried berry, kiwi, and hazelnut；the cupping notes are dried berry, plum, honey pomelo, and tangerine, a smooth, slightly juicy mouthfeel；the finish carries dried berry, plum, nuts, and a hint of black tea aromatics, layered with brown sugar-like sweetness.
Note: Dried berry, Plum, Honey pomelo
Roast Level: Medium_Light
Acidity: 3(1~5 from low to high)
🧷 About Don Oscar Processing Mill
Don Oscar Micro-Mill was founded in 2014 by brothers Alejandro and Horacio Solís and named after their father, Oscar, honoring the family's coffee-growing heritage. Located in Canet, Tarrazú, Costa Rica, the micro-mill started with modest equipment and small-scale farming. Over time, it expanded its production scale while continuously investing in infrastructure, coffee varieties, and drying techniques. Through relentless innovation and refined processing, the brothers are dedicated to enhancing coffee quality—expanding output while uncompromisingly maintaining the precision and quality of every single batch, showcasing their family's passion and commitment to specialty coffee.
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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KaKaLove cafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Unopened bag of coffee beans stored in cool, sun block condition and the expiration of the period of 12 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
