This coffee is from the Brunca-Chirripó region of Costa Rica, grown at 1700-2000 meters altitude on Los Toños farm by producer Jhon Alvarado. The Milenio F1 variety undergoes anaerobic fermentation where cherries are first dried openly for one day, then sealed in closed barrels for 3-4 days before being washed and dried on raised beds for 20 days. Processed at Corazon de Jesus micro mill, this micro-lot of 180 kilos was harvested in March. The flavor profile features caramel, peach, yellow berries, milk chocolate, and orange blossom.
An Örebro-based roastery born from a love of coffee, using a "slow roast" method in small batches to allow each coffee's unique flavor and character to develop.
