A natural processed coffee from the region of Santa Cruz, San Jose in Costa Rica.
The natural process is the oldest method used in the world to dry coffee. In this process, the coffee cherries stay up to one month drying normally in open patios. The naturals are only well produced in dry climates or when it is partially dried by machines which can boost the process and dry the coffee faster. This procedure maintains all the flavors in the coffee beans giving a very fruity cup. On the other hand, natural coffees present low acidity due to the absence of fermentation during the drying process.
Weight: 250g Grind: Whole Bean
Cup Profile:Exotic, plum, papaya, winey, juicy
Country: Costa Rica Region:Santa Cruz, San Jose Farm:La Cuesta Elevation:1700 m.a.s.l. Varieties:Cattura – Catuai Process:Natural
About a two-hour drive southbound from San José, Tarrazú is the coffee gold mine of the country: its mountainous landscape and lush of vegetation offer ideal conditions to grow coffee. Coffee plantations can be found at over 1,500 meters, allowing the coffee cherries to mature slowly and express their full potential. It all starts with handpicking of very mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26.