Costa Rica El Diosa

I bought these beans not just because they’re from Costa Rica, but also because osmanthus was 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.

Sniffed the aroma… it was fairly floral and reminded me of Costa Rica Mozart—perhaps because of the same origin. While brewing, I also caught a bit of vanilla—similar to the aroma I got when brewing El Diviso Sidra.

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

And about osmanthus… it wasn’t really that pronounced here. I even tried changing the brew variables each time to bring out more osmanthus aroma. But I got it… I got the osmanthus sentiment here… it just wasn’t a highlight—unfortunately.

And what surprised me—when the coffee got slightly cooler, the pear note really came through.