Costa Rica Mozart

The aroma already hit as soon as I opened the bag—and even stronger when I ground the beans. Like an infused or co-fermented bean, but it wasn’t!

Strawberry hit clearly, with lavender dominating—so floral and tea-like. When I swirled the server, the lavender became even more obvious. Every time I brewed these beans, I kept swirling just to sniff the lavender and strawberry before drinking.

From the aroma, I could already tell lavender and strawberry would dominate the first sip—and indeed they did! The journey started like drinking tea, but it ended with something more coffee-like. Though if I brewed it with the same pouring interval but a lower temperature like 85–88°C, it stayed tea-like all the way through, with no coffee taste at all. When I brewed it as an iced pour-over, the aroma and taste became more pronounced—so fresh. The acidity was more noticeable too.

I see now why this bean is named Mozart. The aroma… the taste… really were classic and elegant (even though I learned that’s not the real reason behind the name). And I brewed this for a few people—they were surprised and liked it.

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

And what stays with me is the aroma—so memorable. It always left the room smelling like lavender—not the usual coffee smell. Especially pleasant when the room was cool.