This single-origin coffee from Costa Rica's Central Valley is grown at Calle Liles farm in Las Lajas Micromill at 1550 meters altitude. The coffee is San Isidro 39 variety, processed using the Black Diamond Natural method—a specialized slow-drying process (15-22 days) that allows sugars to crystallize at low temperatures, giving the beans a dark black sheen. The farm is certified organic and focuses on environmental preservation. The Black Diamond process creates sweeter, clearer, and brighter coffees. Flavor notes include strawberry, red currant, and blueberry. The coffee scores 87 points and requires minimum 15 days degassing from roast date.
Founded in Izmir, Spada Coffee and Roastery brings a sharp, focused approach to its craft, as suggested by its name ("Spada" means sword in Italian). Their roasting philosophy is centered on precision and expertise, meticulously sourcing high-quality beans and aiming to carve out the most distinct and desirable flavors. They are dedicated to the art and science of roasting, delivering a consistently excellent product.
