Grown at 2000m above sea level in the area of Rivense Brunca, in the homonymous region of Costa Rica, this coffee comes from Catuai variety trees planted in one of the smallholders in the area. They take care of the full process: the cultivation, the cherry picking, strictly by hand, and then the processing.
The cherries are put through a Black honey process. Mucilage is left as close to intact as possible & beans are dried on raised bed in fully shaded conditions. Then beans are not moved at all on the first day and are then raked once a day; drying time can take up to three weeks.
As a result, you'll get an intense honey sweetness & lots of tropical fruity notes. With starfruit, cherries & pear fruitness, finish with mango fruity aftertaste. A very juicy cup of coffee.
Brewing Recipe :
1 : 16
16th of May 五月十六號
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