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Farmer: Danilo Salazar
Area: Naranjo, Alajuela, Costa Rica.
Altitude: up to 1700 Meters Above Sea Level
Processing Method: Honey (Pulped Natural) and dried under the sun.
Variety: Caturra, Red catuai, and Villa Sarchi
We imported this unique coffee from a family-owned and operated farm managed by Danilo Salazar and his son Pablo Andres. It spans a field of 30 acres in the Western Valley of Alajuela of the province of Naranja.
read more bellow :
The farm owns and runs a micro-mill to process their own coffee, where ripe cherries make it to the mill for meticulous processing. In this process, the cherries are de-pulped and are left to dry under the sun naturally still in their own honey-like mucilage. This imparts the coffee with a smooth and sweet tasting flavour remiscent to tart red fruits including red apples and grapes, with a tone of caramel like colour.
it’s then wrapped in hermetic sealed bags before being bagged in our own branded jutes and shipped to us.
Goes very well with pour-over but for the absolute dare-devils a fantastic sweet tart acidity infused espresso (prolong extraction to 43 seconds).