Costa Rica Mozart

The aroma already hits as soon as I open the bag—and even harder when I grind. Like an infused or co-fermented bean, but it isn’t!

Strawberry hits clearly, with lavender dominating—so floral and kind of tea-like. When I swirl the server, the lavender becomes even more obvious. Every time I brew these beans, I keep swirling just to sniff the lavender and strawberry before drinking.

From the aroma, I can already tell lavender and strawberry will dominate the first sip—and indeed it does! The journey starts like drinking tea, but it ends on something more coffee-like. Though if I brew it with the same pouring interval but a lower temperature like 85–88°C, it stays tea-like all the way through, with no coffee taste at all. When I brew it as an iced pour-over, the aroma and flavor become more pronounced—so fresh. The acidity is more noticeable too.

I see now why this bean is named Mozart. The aroma… the taste… really are classic and elegant. I’ve brewed this for a few people, and they were surprised and liked it.

Also, these beans are easy to brew, the listed notes are easy to bring out—just like the other Costa Rica beans I’ve had.

And what stays with me is the aroma—so memorable. Always leaving the room smelling like lavender—not the usual coffee smell. Especially pleasant when the room is in cool temperature.