costa rica coffee
by fosterhobbs coffee · high point, usa
you'll taste jasmine before floral. this is costa rica la pastora, a honey costa rica from fosterhobbs coffee.
la pastora offers jasmine and floral aromas with sweetness that moves through honey and honeycomb into milk chocolate and dark chocolate. the honey process contributes a natural, fruit-derived sweetness that ties these flavors together.
it is grown in costa rica using the caturra varietal and processed using the honey method, which means some fruit mucilage remains on the bean during drying, adding sweetness and body to the finished cup.
filter brew methods work well here, as they allow the floral and layered chocolate notes to come through clearly. keeping water temperature around 90 to 94 degrees celsius and a medium-fine grind will help balance sweetness and clarity.
though the furniture district gets most of the attention here. fosterhobbs operates from neal place with the kind of quiet confidence that comes from knowing your beans. high point's coffee scene runs deeper than you might expect, and this roastery has built something solid without announcing it to everyone. the regulars here understand what happens when someone takes roasting seriously but skips all the theater around it. you'll find coffees that actually taste like the work went into selecting them, not just marketing them. the space feels honest about what it is: a place where the roasting happens and the coffee gets better because of it. nothing fancy, just the kind of attention that shows up in your cup on neal place.
all coffee from fosterhobbs coffeehigh point, usa
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