El Rayo is a single-origin natural processed coffee from a one-hectare farm in San Marco de Tarrazu, in the Tarrazu mountains of Costa Rica, grown at 1600–1800 masl. The farm is run by Romario, who cultivates Red Catuai and harvests three times per season for peak cherry maturity. The lot is dried slowly for around 20 days on African raised beds. The cup offers red forest fruits upfront, caramelized sweetness through the middle, and a dark chocolate finish — structured, sweet, and vibrant.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
