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I bet quite a few of you reading this are also sipping the beloved brew.

It's lunchtime. The home roasted Tres Rios Costa Rican Magnolia coffee is long gone.

But I am drinking a beloved brew with my pinto beans for lunch. It just ain't coffee. ;)

/johnny

When I was a commercial roaster, we did use the Tres Rios when we could get it. I grew to trust it...but stayed open to try others. Never bothered with the Tarrazu. Too spendy, too light in body, too many fake Tarrazu's out there, etc.

I think I recommended it to some home roaster on this forum, about ten years ago.

I liked it for having medium body (as opposed to "light" as some Costa Rica coffees are known for) good bean prep, good overall cup quality. It blended well also, helping itself and other beans be more than the sum of their parts, if all went well.

One thing I will offer again though, is that at times it can be better when brewed lightly, by which I mean not too strong. Drink it black.

If fresh crop, and a good coffee, roasted not improperly, there can be delicate floral notes one misses when the coffee is stronger.

Usually roasted to a medium/full Vienna. Sometimes just a spot or hint of oil on the bean in the trowel (usually not). It can go French, but I had other favorites for that...