DAK’sOrange County Costa Rica is the kind of coffee that doesn’t try to be anything it’s not, yet still wins you over. From the very first sip, it’s clear that this is all about sweetness and juiciness. The orange flavor is very distinct, but it’s neither sharp nor sour; rather, it’s reminiscent of a sweeter juice or candied citrus peel. Gradually, a light tropical note joins in—something between ripe fruit and a subtle exotic touch that adds more depth. Then caramel brings it all together, lingering on the palate and nicely rounding out the flavor. It’s not an experiment meant to shock, but rather a well-executed profile that makes sense from start to finish.
The coffee comes from Costa Rica, from the Tarrazú region, specifically from the Finca Voo farm. Ivan Solis and his family are in charge of it, and you can tell it’s a job well done from start to finish. The farm is located quite high up, around 1,900 meters, so the cherries ripen more slowly and have more time to develop sweetness. This is then quite directly reflected in the flavor. The Red Catuai variety is quite a classic here, but that’s no bad thing. When handled well, it delivers exactly what it’s supposed to—sweetness, a bit of body, and an overall quite approachable profile. It’s not a variety that’s particularly “wow” on its own, but in this case, it provides balance.
The processing here is anaerobic natural, but it doesn’t feel excessive or “experimental.” The cherries are first allowed to ferment in a closed environment, where, without oxygen, the flavors slowly concentrate and shift slightly toward sweetness and fruitiness. Then they are dried whole on African beds, slowly and carefully, so that nothing breaks. The result is not an over-fermented coffee, but rather a well-executed natural that is sweet and still quite clean. The whole process makes sense mainly in that it doesn’t force the coffee in any particular direction. It just helps it become a bit more pronounced, but lets it remain true to itself.