This coffee from Costa Rica's Los Santos region is from Los Campos farm at 1750 meters altitude. The Esperanza variety is processed using a thermic aerobic natural method, where whole cherries are fermented at 40-45°C in a greenhouse, partially caramelizing the sugars, then sun-dried for approximately 30 days. This process creates an exceptionally funky, sweet and fruity flavor profile. Notes include black plum, strawberry, mango, red grapes, honey, cacao, white wine, and tamarind, with yoghurt-like acidity, dense body, excellent balance, and complexity. The coffee was used by Matteo Pavoni at the 2024 National Italian Barista Competitions, securing 2nd place.
Origin
Los Santos (Costa Rica)
Flavor Notes
Strawberry, Honey, Black Plum, Mango, Red Grape, Cacao, Yogurt, White Wine, Tamarind
