Costa Rica Tarrazu Domaine El Mango

Cupping Notes:

A Quintessential Expression of Costa Rican Terroir

There is an undeniable purity in the profile of El Mango, a coffee that exemplifies the classic clarity and sweetness that has long defined the finest Costa Rican offerings. This selection is an ode to balance—its structure refined, its sweetness profound, and its brightness effortlessly integrated.

The dry fragrance reveals the deep, caramelized complexity of rapadura-style dark sugar, enveloped in the warming spice of cinnamon toast. As hot water meets the grounds, the aromatics expand, evoking the comforting scent of cinnamon oatmeal with brown sugar, subtly lifted by accents of chocolate malted grains and roasted nuts.

On the palate, El Mango delivers a composition of remarkable depth. A foundation of dark sugar and molasses cookie lends weight and structure, layered with a caramelized bittersweetness that provides harmony and persistence. As the cup cools, the interplay of texture and flavor evolves—a malty nuance emerges, recalling the rich, rounded tones of a fine brown ale.

Its acidity is brisk yet refined, at first presenting a tea-like and tannic brightness, before unfolding into delicate citrus elements reminiscent of tangy lemon zest. This structural lift brings contrast and vibrancy, ensuring that each sip remains dynamic and engaging.

The lower-toned flavors, seamlessly woven into the profile, exude a polished bittersweetness—nuances of semi-sweet chocolate, 70% dark chocolate, and rich drinking cocoa. The result is a coffee that speaks to both elegance and daily drinkability, a timeless representation of Costa Rica’s most pristine and balanced expressions.

Farm Notes:

Cerro La Cruz: A Pristine Expression of Tarrazú Terroir

This exceptional microlot is a carefully curated selection from the diverse plots managed by Cesar Esquivel at Cerro La Cruz, in the renowned Tarrazú region of Costa Rica. The precision of its processing is a testament to the meticulous craftsmanship that defines this coffee’s character.

Unlike traditional fully washed coffees, this lot undergoes a mechanical washing process, where the sticky mucilage is carefully removed without the use of fermentation. This method, facilitated by a mechanical demucilager, mirrors the techniques used for honey-processed coffees, with precise adjustments determining how much fruit remains on the seed post-depulping. This particular lot has been processed as "White Honey", meaning the mucilage is stripped away almost entirely—without scoring the seed—resulting in a profile that closely resembles a fully washed coffee, with a brilliantly clean structure and sparkling acidity.

Nestled in the Talamanca Sierra highlands, the city of San Marcos is a prime growing region, its volcanic soils and dramatic altitudes shaping some of Costa Rica’s most sought-after coffees. The farms surrounding the Cerro La Cruz mill reach elevations of up to 1900 meters above sea level, with mountain peaks providing natural shade from the intense afternoon sun. This microclimate fosters slow cherry maturation, allowing for the development of extraordinary sweetness and refined acidity.

A selection that exemplifies both technical precision and terroir-driven elegance, Cerro La Cruz delivers an impeccable representation of Tarrazú’s renowned clarity, structure, and balance.

Process: Washed

Varietals: Caturra, Catuai

Score: 87.5

Grade: SHB EP