Costa Rica El Diosa

I bought these beans not just because they’re from Costa Rica, but also because osmanthus is one of the listed notes. I know osmanthus scent so well. It’s one of the most pleasant scents to me, and it always takes me back to the smell of autumn in Japan.

Sniff the aroma… it’s fairly floral and reminds me of Costa Rica Mozart—perhaps because of the same origin. While brewing, I also catch a bit of vanilla—similar to the aroma I get when brewing El Diviso Sidra.

On the palate, there’s light acidity at the start, then light brown sugar. Even brewed as an iced pour-over, the acidity stays light. Sometimes I can taste a bit of vanilla too—though I catch it more in the aroma while brewing than on the palate.

And about osmanthus… it isn’t really that pronounced here. I’ve even tried changing brew variables every time to bring out more osmanthus aroma. But I get it… I get the osmanthus sentiment here… it’s just not a highlight—unfortunately.

And what surprises me—when the coffee gets slightly cooler, the pear note really comes through.