The beans come from Costa Rica, from the Chirripo province in the Brunca region. It is a Catuai variety, growing at 1,600 metres above sea level, and was processed with Full Honey Anaerobic – which means some of the pulp was removed, then the beans fermented and then dried with the rest of the pulp.
This method gave the coffee plenty of tropical notes, without any alcoholic or vinegary vibes – just pure fruity sweetness. Mega graceful when brewing, it’s really forgiving. Cheers!
Below you will find recipes for our favourite brewing methods:
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