Caturra, honey, Ricardo Pérez, Costa Rica. Powerful and soft coffee. For espresso.
Awaiting a new harvest.
The Yellow Honey’s particular aromas are developed thanks to a specific process: after having had their pulp removed, the cherries are Sun Dried and then the beans are mixed with yeast. This process gives a coffee more powerful, softer.
Llano Bonito de Naranjo is a mountainous micro region located in the West Valley of Costa Rica. Its volcanic substrate, its medium altitude and above all its very humid climate make it a singular terroir. The human hand is here, more than elsewhere, dominating.
Ricardo Perez’s plantation is located more than 1 700 meters high near to Zacero. Ricardo is one of the spearhead of the revolution conducted by small transformation stations. He multiplies micro batches and processes in order to get the best of each batch. Only one variety, the Caturra, is proposed in four different processes.
Filter, Espro Press, Espresso , Beans, Chemex, Aeropress
Central and Latin Americas
Any preparation, Espresso
All day long
Yellow fruits, Floral, Black chocolate
L'Arbre à Café
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