Bill finds a glorious Costa Rican in Superba’s Santa Laura.
By Bill Walsh
Costa Rica has always held my intrigue as a mystical place, though (sadly?) it all traces back to a fictitious route, when I read Jurassic Park as a teen. Since then, I have come to know folks and learn a great deal about this lovely isthmus of a country
Of course, one of my chief loves of Costa Rica is its coffee. I’ve had several coffees from the region that have knocked my socks off (as well as a few that have kept them on) and while roasters truly hold the glamorous role in bringing forward the final product, we all know the true heroes are the farmers.
Relatively recently, I received some coffee from Superba Coffee out of California, with one of the coffees being their Costa Rica Santa Laura. Having had a decent experience with Superba before, I ripped into this bag and sampled it via drip, french press and siphon.
The siphon produced a delicious brew with notes of merlot, chocolate, honey, powdered sugar and hazelnut with a milky texture and a medium body.
The drip held more powdered sugar as well as shredded wheat, a little cinnamon and cake donut within a milky, light/medium body.
The french press rolled out a lot like the drip, with prominent powdered sugar and cake donut, shredded wheat and a little cinnamon amidst a milk-like, light/medium body.
All three infusions, though a bit different in scope, had a beautiful arrangement of multifaceted sweet flavors as well as a nice acidity. If you’re looking for a good Costa Rican coffee, give Santa Laura a swig.
note: coffee was provided free of charge and the above review is objective feedback.
Bill Walsh is a contributing writer at Honest Cooking and the fanatic behind the acclaimed Pure Coffee Blog. He gains his inspiration from God, family and coffee, and loves to take each of them on the road as frequently as possible for a solid adventure.