Costa Rica Tarrazu El Mango Washed Process
(10.58oz / 300g)
Seasonal micro-lot, roasted to order.
Notes of: brown sugar, almond, lemon curd
Photos:
Ripe coffee cherries at a farm in Tarrazú Region
Parchment covered coffee drying on cement patios at a farm in Tarrazú Region.
(10.58oz / 300g)
Seasonal micro-lot, roasted to order.
Notes of: brown sugar, almond, lemon curd
Photos:
Ripe coffee cherries at a farm in Tarrazú Region
Parchment covered coffee drying on cement patios at a farm in Tarrazú Region.
(10.58oz / 300g)
Seasonal micro-lot, roasted to order.
Notes of: brown sugar, almond, lemon curd
Photos:
Ripe coffee cherries at a farm in Tarrazú Region
Parchment covered coffee drying on cement patios at a farm in Tarrazú Region.
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Region: San Marcos, Tarrazú, Costa Rica
This microlot is a blend of coffees from the various plots managed by Cesar Esquivel at Cerro La Cruz, in Tarrazu.
The city of San Marcos is in the Talamanca Sierra highlands, with peaks reaching as high as 3000 meters. It's an ideal micro-region and climate for growing coffee with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks. The farms surrounding the Cerro La Cruz mill top out around 1900 meters above sea level.
This particular lot is mechanically washed, which means that instead of using fermentation to remove the sticky fruit after de-pulping, they strip both cherry and fruit away using a mechanical de-mucilager and simple adjustment to affect how much fruit is left intact after de-pulping. The more fruit, the more unique the cup flavors.
This lot was processed as what's referred to as "White Honey" in Costa Rica, which just means they remove as much fruit as possible without scoring the seed. The resulting cup is a close approximation to "fully washed", fermented coffee, with clean cup flavors, and acidity that sparkles.
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Washed Process
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Caturra, Catuaí
