Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.
Andrea Coffee Roastery is a new roaster based out of Fort Lauderdale, Florida. This Costa Rican coffee comes from the producer, Don Luis Campos. It uses a new processing method started by Campos called the termico (thermic) process. It is a new, experimental process that starts with cherries picked at their ripest and then heats the semi-washed coffee with some of the coffee mucilage left on the bean. The exposure to heat is unique and supposedly helps starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. The goal of the process is to bring out the sweetness and fruity flavor, while maintaining a rounded and balanced cup. I didn’t research the processing method until after writing my notes for the coffee, but I will say that if the goal was a sweet, fruit-forward cup that was also well-balanced and approachable, they did a great job.
The coffee begins with a fragrance of chocolate, berries and creme brûlée. The flavor reminded me of stone fruit with underlying berry notes, subtle tropical notes and citrus; the citrus became stronger as the coffee cooled. The acidity was quite bright and crisp, especially at the front of each sip. The body was extremely rich, but also smooth and rounded. The sweetness, which lingered into the citrus finish, was very fruit-forward with a caramel, chocolate undertone.
The Bottom Line
I really enjoyed that this cup had so much depth of flavor, but also was so approachable. While Andrea Coffee Roastery is just starting out, I see great things ahead and am excited to see what coffees they roast in the future.