Structural Balance: High-Acid Cost Rica Candelaria & Dark Chocolate K by Karen Berger Maduro

This month, we are featuring a washed Costa Rica strictly hard bean from the Candelaria region. ​We dropped this roast at 402°F to preserve a very clean, crisp citrus acidity. The mid-palate has a smooth, buttery sweetness that transitions into a clean milk chocolate finish. It’s an incredibly structured, balanced cup.

​Because the coffee is so bright and structured, I want to pair it with a cigar that offers a deep, earthy contrast. I've decided to go with the K by Karen Berger Maduro (ideally the Robusto). The dense dark chocolate, earth, and natural sweetness of that dark Nicaraguan wrapper will provide a heavy anchor for the pairing, allowing the coffee's crisp citrus to act as a palate cleanser between draws. It creates a really dynamic push and pull.