Escape Coffee Company
Montreal

La Source

Tarrazú is the most prestigious coffee-producing region of Costa Rica. Highland coffee is the main source of income for local people in this region.

This coffee is sourced from Don Mariano in La Pastora, Tarrazú. He is the 3rd generation of his family to produce and process coffee. He seeks to open his family's perspective to different methods of processing coffee beans like the natural method as well as anaerobic fermentation, which offer fruity and explosive flavor profiles. They dedicate their lives to these plants and fruits; they don't produce a lot of coffee but rest assured that everything produced there is top quality.

The resulting cup reminds us of passion fruit, apricot & caramel.
Tarrazú is the most prestigious coffee-producing region of Costa Rica. Highland coffee is the main source of income for local people in this region.

This coffee is sourced from Don Mariano in La Pastora, Tarrazú. He is the 3rd generation of his family to produce and process coffee. He seeks to open his family's perspective to different methods of processing coffee beans like the natural method as well as anaerobic fermentation, which offer fruity and explosive flavor profiles. They dedicate their lives to these plants and fruits; they don't produce a lot of coffee but rest assured that everything produced there is top quality.

The resulting cup reminds us of passion fruit, apricot & caramel.

Coffee origin

Country
Costa Rica
Region
Tarrazú
Variety
red catuai
Altitude
1900 m
Farm
Don Mariano
Producer
Don Mariano
Process
yellow honey
Roast
Light

Tastes like

🥭
passion fruit
🍑
apricot
🍮
caramel

Community reviews

😃

4.0 Excellent

7 Reviews

Rebecca Easton | 😃 3.5 Very Good
Espresso
April 19, 2024
David Boucher
Roaster
This one would be more acidic, it’s a great honey process light roast
April 19, 2024
Damyan | 😃 4.0 Excellent
Espresso
Passion fruit and apricot is nice, bright, though subtle. Where caramel on the nose hits well the sweetness.
April 13, 2024
LeRoy | 😍 4.5 Outstanding
Pour over
I wasn't a huge fan of the first few cups, and I found myself reaching for other coffees I had on hand. A couple weeks had gone by and I decided to give it another go. To my surprise, it seemed as though the coffee had evolved, going from a somewhat underwhelming experience to a beautifully balanced cup. Notes of vibrant tropical fruit are juxtaposed by a mellow caramel finish, almost reminding me of a light sticky toffee pudding. I later learned that on Escape Coffee's website, they recommend letting La Source sit and degas for 20 days. I wish this was noted on Th3rdwave's description page, as I would have likely given a less than stellar review back when I first received the beans. Brewed with a V60, 15g to 250g.
March 23, 2024
David Boucher
Roaster
That's what we call; a harsh degazing learning curve experience. We are glad you were able to go back to it, we aren't drinking almost (any) of our coffees under 14 to 20 days. Thanks for the review <3
March 24, 2024

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