A small part of touring for me is visiting a new cafe in each city. Finding something within walking/bird scooter range becomes a morning adventure for me and the crew. One thing that kept coming back this month was Washed Process Coffees having great texture while still having concise flavors our favorite washed origins are known for. 

Typically I blend a Washed with a Natural Process, but this month I wanted to try pairing two Washed Process Coffees. 

* Small Nerd Fact: In 3rd Wave Coffee Snob Culture, a preference for washed coffees carries the appearance of maturity and sophistication. 

For this Month's highlighted coffee, a Caturra/Catuai from the Tarrazú Region of Costa Rica paired with a great G2 grade lot from the Sidamo Region of Ethiopia. 

In the the 90's/00's Coffee was roasted to Full City/French Roast land with pride.

In the last 10 years, coffee trends have gone to the other extreme and have been roasted too light. Finding balance, even with high altitude coffee is coming back and I welcome it. This is a medium light roast. Still rich but vibrant. Cup Clarity is very high, and it'll do well for both filter and iced/cold brew applications. 

Both have a mild citrus note, however the Costa Rican coffee has a more chocolate/nutty foundation and the Ethiopian serves as a subtle floral aromatic finish. 

Notes:

Region: Sidamo, Ethiopia

Variety: Heirloom

Altitude: 2100 MASL

Tasting Notes: Cane Sugar, Lemon. Jasmine Tea

Process: Washed, Dried on Raised Beds 

Region: Tarrazú, Costa Rica

Variety: Caturra, Catuai

Altitude: 1600 MASL

Tasting Notes: Mild Citrus, Almond Butter, Chocolate

Process: Washed