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Costa Rica Cafe La Cumbre La Esmeralda

Cupping notes

Elderflower, caramel, nougat, green apple.

Description

Coffee is harvested and taken to the micro mill the same day, and is left for a 36 hour fermentation without water in fermentation tanks.

It is then pulped and mechanically washed using a centrifugal system common in Costa Rica, before being sun dried on patios.

See if it tastes as good as it sounds

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Origin
Process
Washed
Altitude
1600 - 1700m
Harvest
November - March
Species
Varietal
Download more coffee information

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