TRADITIONAL 

    Nº 117 Costa Rica Hermosa

    Country: Costa Rica
    Process: Honey
    Grown / Region: Tarrazu
    Altitude: 1500m - 1800m
    Varietals: Catuai, Caturra & Obata
    Producers: Coope Dota (Co-operative)
    Tasting Notes: Honeycomb, Malt, Cocoa
    Roast Level: Dark 5/5


    FARM NOTES:
    The honey processing of this coffee allows for 70% of the coffee cherry pulp to be left intact with the seed during the drying process. These are raked on patios and turned regularly to ensure an even and clean tasting fermentation. The result in the cup is one of heightened natural sweetness, which in turn enhances the caramalisation of the roasting process. This is the perfect coffee for all day drinking and versatility.

    DISCOVERY

    Nº 118 Ethiopia Anasora

    Country: Anasora
    Process: Natural
    Grown / Region: Oromia, Guji
    Altitude: 2000m - 2300m
    Varietals: Heirloom
    Producers: Israel Degfa
    Tasting Notes: Strawberry, Blueberry, Candy Floss
    Roast Level: Medium 3/5


    FARM NOTES:

    The producer, Israel Degfa, has been integral not just to the farming of this coffee, but also to the selection, milling and export too. His coffee is farmed at an astonishing 2,300 meters. At these heights the coffee cherries mature slowly, allowing for high natural sugar development and exceptional quality coffees! Expect classic flavours typical of both the process and region - heady florals, ripe fruits and sticky sweetness.

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