TASTE: VERY WINEY, SWEET, RED CHERRIES, INTENSE PORT WINE, VELVET BODY

SCA SCORE – 86.5

This single-variety Red Honey Caturra coffee is cultivated on the Tres Milagros farm in Higuito, Tarrazú. For more than 50 years, the farm has been run by the Facusse family, they manage around 65 hectares of land. Over the past decades, specialty coffees have become the focus of the family. The farm developed into a place for agricultural innovation. Today, the Facusse family mostly grows special varietals, such as Geisha and Caturra and engages in sustainable practices.

After the ripe coffee cherries have been picked, they are transported to the Beneficio Fatima, where they are processed. In a first step, the cherries are partly pulped. About 80% of the mucilage remains on the beans. Afterward, the cherries are placed on raised African beds for ten days. During these days, they are constantly controlled and protected from too hot or moist weather conditions. The final drying step takes place in a drum dryer to allow for an even drying process. After the coffee rested for 2-3 months, it is finally dry-milled, sorted and prepared for transport.

CONTINENT: CENTRAL AMERICA
REGION: CENTRAL VALLEY, WEST VALLEY, TARRAZÚ


EXPECT NOTES OF:

VERY WINEY, SWEET, RED CHERRIES, INTENSE PORT WINE, VELVET BODY

WE RECOMMEND FOR:

ESPRESSO

FILTER

DETAILS:

700-1900 M


ALTITUDE

BOURBON


VARIETY

PULPED NATURAL


PROCESS

NEW ARRIVAL

COSTA RICA RED HONEY

TASTE: VERY WINEY, SWEET, RED CHERRIES, INTENSE PORT WINE, VELVET BODY

SCA SCORE – 86.5

Clear

TASTE: VERY WINEY, SWEET, RED CHERRIES, INTENSE PORT WINE, VELVET BODY

SCA SCORE – 86.5

This single-variety Red Honey Caturra coffee is cultivated on the Tres Milagros farm in Higuito, Tarrazú. For more than 50 years, the farm has been run by the Facusse family, they manage around 65 hectares of land. Over the past decades, specialty coffees have become the focus of the family. The farm developed into a place for agricultural innovation. Today, the Facusse family mostly grows special varietals, such as Geisha and Caturra and engages in sustainable practices.

After the ripe coffee cherries have been picked, they are transported to the Beneficio Fatima, where they are processed. In a first step, the cherries are partly pulped. About 80% of the mucilage remains on the beans. Afterward, the cherries are placed on raised African beds for ten days. During these days, they are constantly controlled and protected from too hot or moist weather conditions. The final drying step takes place in a drum dryer to allow for an even drying process. After the coffee rested for 2-3 months, it is finally dry-milled, sorted and prepared for transport.

CONTINENT: CENTRAL AMERICA
REGION: CENTRAL VALLEY, WEST VALLEY, TARRAZÚ


EXPECT NOTES OF:

VERY WINEY, SWEET, RED CHERRIES, INTENSE PORT WINE, VELVET BODY

WE RECOMMEND FOR:

ESPRESSO

FILTER

DETAILS:

700-1900 M


ALTITUDE

BOURBON


VARIETY

PULPED NATURAL


PROCESS

NEW ARRIVAL

COSTA RICA RED HONEY

Clear