After the coffee is depulped, it’s placed in fermentation tanks with the hot springs water, warm enough to effectively remove the mucilage without cooking the coffee. During the fermentation, the mineral-rich water permeates the parchment and the bean absorbs these nutrients which lead to distinctive flavor notes, obvious when cupped against the same coffee with a traditional washed process. Once de-mucilaged, the coffee is sun dried on patios or mechanically if required. The flavor profile is emblematic of the Tarrazú region at first sip: cocoa and nutty, with a stone fruit acidity.
Costa Rica San Diego Hot Springs Reserve
Tasting Notes: Cocoa, Nutty, Cinnamon
Elevation: 1200-1750 Meters
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