A washed coffee from the Tarrazú region of Costa Rica, grown at altitudes between 1,500 and 1,800 meters above sea level on volcanic soils near the Poas volcano. The coffee is classified as SHB (Strictly Hard Bean). Varieties include Catuaí, Red Catuaí, and Caturra — all Coffea arabica. Tasting notes of apricot, brown sugar, and biscuit, with a floral and brown sugar aroma. The cup presents a light, silky body with medium-low intensity and acidity, and medium-high sweetness.
Cero Coffee Roasters is a certified B Corp micro roastery established in Madrid in 2017. They roast on Coffee Tech equipment, using Ghibli and Silon roasters to produce specialty coffee with a focus on natural and organic offerings. Their philosophy centres on making quality coffee accessible while keeping the full supply chain visible, from cherry harvest through to the finished roast. Cero supplies both direct consumers and business clients across Europe, and also offers private label solutions for events and corporate partners. The roastery is open to the public in central Madrid.
