Costa Rica El Diosa

I bought these beans not just because of the Costa Rica origin, but also because osmanthus is one of the listed notes. I know osmanthus scent so well—one of the most pleasant—a scent that always takes me back to the autumn smell 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 somehow catch a bit of vanilla aroma that reminds me a bit of the aroma 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 I brew this coffee to extract more osmanthus aroma. But I get it… I get the osmanthus sentiment here… it’s just not a highlight—unfortunately.

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