Coffee flavour is a combination of many things spanning the hands of the farm through to roaster. To fully understand the influence of processing method and varietal on flavour, we are excited to share two unique coffees from the same farmer, Vulcan Azul of Costa Rica.
Introducing, Volcán Azul Obata, Natural and Marsellesa, Red Honey.
By roasting these two coffees with consistency and experience, we can start to reveal the nuances of the coffees unique flavours.
The Obata varietal is a high yield disease resistant varietal hybrid from Timor Hybrid and Villa Sarchi, developed in Brazil in 2014 and introduced to Colombia by ICAFE. In response to trying to combat the effect of coffee rust (Roya) which has became a significant issue for coffee farming. The rust attacking the leaves, causing and massive drop in coffee cherry yield and overall quality of fruit.
Natural processing is where the whole cherry is dried intact, the best versions still wash and float the cherries prior to drying. This method creates the most fruit character of all the drying methods and often higher body and sweetness.
If like us, you enjoy the evaluation process of a coffee as much as it’s drinking experience, we welcome you to try this Obata Natural against the Marsellesa Red Honey and make your own conclusions. This is a valuable opportunity to experience two equally high quality coffees that present a different taste experience.