ORIGIN

Allan Campos' farm is located in the Perez Zeledon region, nestled on the edge of Costa Rica's highest mountain, Chirripo. Allan's family is dedicated to micro-batch production. After delivering coffee to the cooperative for many years, they decided to develop their own project and start processing their own coffees by installing their own micro mill. This gives them greater control over quality and a fairer return on their investment.

Regenerative agriculture: Respect for biodiversity and agroforestry are at the heart of our farming practices. The planting of avocado trees is also part of the project, providing shade for the coffee trees, which is beneficial to their development.

The natural fermented process: Anaerobic fermentation - 72 hours in a closed tank, with no air or light + natural drying on an African bed.
30 days of natural sun drying on an African bed.

RECOMMENDATION

Perfect for espresso, cappuccino and latte. This Costa Rican coffee is equally well suited to piston / French press and Bialetti-type Italian coffee makers.

To prepare this espresso, we recommend you first grind 18.5g of coffee (fine grind) and then extract around 45g of liquid in 25 seconds.

NOTES

Aromas: Apricot, cherry, brown sugar
Flavours: Strawberry liqueur, salted caramel, cherry, raspberry with notes of black tea