This week we’ve been brewing Guatemala Casi Cielo for the morning pick [COW- Coffee Of the Week].
Casi Cielo has amazing character and great depth of flavor. It is smooth and versatile to please a variety of tastes, every sip begins with an elegant floral aroma and surprising lemony flourish, and finishes with deep, satisfying dark cocoa notes.
The key term for Casi Cielo is “elegant”.
Geography is a flavor. Casi Cielo is cultivated high in Guatemala’s Antigua Valley. You can tell a lot about a coffee if you know where it’s from, because every bean has a distinctive flavor particular to its land of origin. Coffees from Latin America, like Casi Cielo, are celebrated for their great balance, medium body and clean finish.
With its remarkable depth and versatility, Guatemala Casi Cielo is perfect with a variety of dishes and desserts—particularly those containing savory herbs or cheeses, rich chocolate or berries.
This morning I had a French press of Bella Vista. [The French press method sounds daunting and maybe a bit intimidating but it is actually one of the easiest ways I know of to brew coffee and in it’s purest form.]
Bella Vista is one of Starbucks’ favorite Costa Rican coffees. The farmers who grow it in the rolling hills of the Tres Rios region pay close attention to detail, giving it the lively flavor and clean, refreshing finish.
Great balance, medium body and clean finish are all hallmarks of fine Latin American coffees. The Bella Vista farm was founded in the 1850s and has become a flourishing enterprise producing one of the best coffees of Costa Rica.
Try this coffee with sweet baked goods, cinnamon, strawberry, peach, pineapple and citrus fruit. I had mine with scrumptious fresh donuts from Speedway Donuts in Hampton 😮 another GREAT pairing!