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Fratello Coffee – Costa Rican “Miguel Rojas”

10 Jan
Costa Rican "Miguel Rojas"

Costa Rican "Miguel Rojas"

Near the end of 2011 I received two coffees from Fratello. These were new crops of coffee, and perhaps a hint at what the guys at Fratello will be up to in 2012. I’ve already posted a preview of the two coffees they sent us with some video. You should go and check that out if you haven’t already.

This review is for the first coffee I opened: Costa Rican “Miguel Rojas” (available on their site).

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Cupping Breakdown

Brewed with 5.5grams of coffee, medium-fine grind, ~2.5 minute steep and 100 grams of water. What struck me about this coffee was its uniformity. It wasn’t over-bearing in any of its components and was well balanced. My notes were short and simple: cinnamon, spice, chocolate, and some cane sugar. I also noted faint berry. The acidity was juicy and the mouth-feel was nice and round.

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Section 1: Filter/ Drip Results
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Pour Over

Brewed with 20grams of coffee via a Clever Dripper device, with 350 grams of water.
This was a nice clean coffee. My notes were: aroma of vanilla, spice and sweetness. The coffee had a tart lemon/green apple acidity (crisp), and clove, citrus and a dry chocolate. Dry finish.

Clever pour over of Costa Rican "Miguel Rojas"

Clever pour over of Costa Rican "Miguel Rojas"

French Press

Brewed with 26grams of coffee via Frieling. I found the french press muddied some of the clean and crisp flavours possible in this coffee. The flavour profile was similar to the clever, but a little more muted.

Final Notes

The overall cup was well balanced, great acidity, with a good nose and mellow, but sweet, main body.
 Aroma  9.5 /10 
 Body  8 /10
 Sweetness    9 /10
 Acidity  9 /10
 Finish  8.5 /10
I’m including +1 cupping points (for its clean and crisp profile) pushing it to a 89 points.

Costa Rican "Miguel Rojas"

Costa Rican "Miguel Rojas"

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Section 2: Espresso Results
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This review was not intended for espresso critique. However, I had some coffee left over and explored its possibilities.

My notes were few. I was able to find a profile similar to my cupping notes, with some spice, chocolate and some caramel sweetness.

In Milk

The caramel notes were amplified in milk. I made a 2oz macchiato as well as a 6oz cappuccino, and both had a creamy butterscotch flavour profile.

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I’m not including my espresso results in this score. It was included as a piece of mind, and for fun.
I’m instead only judging strictly the cupping/ clever/ french press results. Scoring…

Total 100 point score of 89/100.

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