The Cup: Cocoa, and cooked melon flavors with winey acidity and fruit-like sweetness.
The Origin:The Central Valley of Costa Rica is the heart of the country’s coffee industry. The high elevation, consistent weather patterns, frequent rains, and volcanic soil contribute to the wide range of offerings we are able to source form this region. Producers in the Central Valley often grow traditional hybrids and apply some of Costa Rica’s most forward-thinking processing techniques.
The Process: Natural coffees are typically processed the very day they are harvested. The cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 30 to 40 days, depending on the weather.
The Cup: Cocoa, and cooked melon flavors with winey acidity and fruit-like sweetness.
The Origin:The Central Valley of Costa Rica is the heart of the country’s coffee industry. The high elevation, consistent weather patterns, frequent rains, and volcanic soil contribute to the wide range of offerings we are able to source form this region. Producers in the Central Valley often grow traditional hybrids and apply some of Costa Rica’s most forward-thinking processing techniques.
The Process: Natural coffees are typically processed the very day they are harvested. The cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 30 to 40 days, depending on the weather.
