Microlot Costa Rica, Tarrazú, anaerobic process
Origin: Costa Rica, Tarrazú, Cordillera de Fuego Microlot, anaerobic process
Altitude: 1600+ m.a.s.l.
Variety: Caturra & Catuaí
Process: anaerobic process
This is a microlot that we have roasted before in thermic process format. This is their anaerobic processed coffee from the most recent harvest. Give this one a try - if you had to choose 1 coffee for espresso versatility, this is it.
Cinnamon, toasted sugar, cooked berry and hibiscus tea as the cup cools.
Additional notes about this coffee:
Medium acidity
Amazing profile accentuated as a single origin espresso when roasted darker
Origin: Costa Rica, Tarrazú, Cordillera de Fuego Microlot, anaerobic process
Altitude: 1600+ m.a.s.l.
Variety: Caturra & Catuaí
Process: anaerobic process
This is a microlot that we have roasted before in thermic process format. This is their anaerobic processed coffee from the most recent harvest. Give this one a try - if you had to choose 1 coffee for espresso versatility, this is it.
Cinnamon, toasted sugar, cooked berry and hibiscus tea as the cup cools.
Additional notes about this coffee:
Medium acidity
Amazing profile accentuated as a single origin espresso when roasted darker
Origin: Costa Rica, Tarrazú, Cordillera de Fuego Microlot, anaerobic process
Altitude: 1600+ m.a.s.l.
Variety: Caturra & Catuaí
Process: anaerobic process
This is a microlot that we have roasted before in thermic process format. This is their anaerobic processed coffee from the most recent harvest. Give this one a try - if you had to choose 1 coffee for espresso versatility, this is it.
Cinnamon, toasted sugar, cooked berry and hibiscus tea as the cup cools.
Additional notes about this coffee:
Medium acidity
Amazing profile accentuated as a single origin espresso when roasted darker