El Eucalipto

About This Coffee

El Eucalipto is a natural-processed filter roast from the Tarrazú region of Costa Rica, grown by William Mora and his family on their Micro Mill "Agropecuaria Hellen" in the Parritilla area. The lot sits at up to 1,800 meters altitude and has been planted with Caturra and Catuai since 2014. Cherries undergo 48–60 hours of anaerobic fermentation before drying on raised beds for approximately 25 days. The coffee offers complex yet harmonious flavors of ripe mango, wine gummy, fresh brownie, guanábana, buttermilk, and honeydew melon, with a creamy mouthfeel and a long, sweet finish.

Origin

Tarrazú (Costa Rica)

Flavor Notes

Chocolate, Honey, Mango, Wine Gummy, Brownie, Guanabana, Buttermilk, Honeydew Melon

Roast Level

Medium Light

Processing

Natural, Anaerobic Fermentation

Typology

Arabica
Caturra, Catuai
HK

Heilandt Kaffeemanufaktur

Heilandt Kaffeemanufaktur is a Cologne-based roastery that has been bringing specialty coffee to the Rhineland since 2010, roasting in small batches with a focus on transparency and direct sourcing. Founded by David Heilandt, the roastery takes a craft-first approach — carefully developing roast profiles that honor the character of each origin rather than masking it. They operate their own café where customers can experience the full range, from fruity filter coffees to well-rounded espressos. Heilandt has built strong relationships with producers in Central and South America as well as East Africa, and their coffees regularly feature among Germany's best. It's an operation that punches well above its weight, rooted in genuine passion for the craft.