COSTA RICA • Don Alexis
Honey process
Region: Los Santos • Tablon del Guarco
Elevation: 1750 masl.
Varieties: Mileno (Sarchimor X sudan rume)
Processing: Honey process
grapefruit • stone fruit • caramel • lavender • cacao • slight melon • silky body
This one's got a really noticeable sweet cookie dough flavor right up front. The extended honey process gives it a nice, ripe orange acidity and just a touch of that interesting, slightly funky finish. You'll also pick up almond and those classic chocolate notes you expect from a great Costa Rican coffee. It's got that depth and brightness we love from a well-done honey process.
'Los Campos' farm is located in the 'Los Santos' region and more specifically Tablón del Guarco, Cartago. This region is recognized for high altitudes and quality coffee.
When you see ‘anaerobic natural process’ you may assume a coffee is going be a funk bomb, but please DO NOT BE SO HASTY
This lot comes from producer Oscar Antonio Ureña and his farm, Finca Higueronal. Oscar and his family handle to cultivation and harvesting themselves, before delivering their cherries to a local micro-mill for processing. Here it is fermented anaerobically in tanks for 96 hours before being transferred to raised beds for drying.
225 grams • whole bean coffee
Roasted both for ESPRESSO and FILTER