This is a bespoke micro-lot that we helped to process and is based on a method of producing washed coffee that we've found to be common in Rwanda and Kenya but seldom found in central and south America.

Coffee was hand-harvested from trees at high altitudes on the farm located at 1900-2000masl. This is one of the highest farms in Costa Rica and benefits from fantastic soil and a stable climate.

Coffee was fermented over night and in the morning pulped to remove the outer layer of fruit. It was then fermented in a large tank for 24 hours. After fermentation the coffee was washed with cold spring water and once clean fermented again in cold water over night.

This process has created a fantastic washed coffee with tasting notes that include plum, date and brown sugar.

Tasting Notes: Plum | Date | Brown Sugar
Processing Method: Extended dry ferment washed
Varietal:
Importer: Horsham Coffee Roaster / IAC