Chocolate, plum, grapefruit, maple syrup.
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Costa Rica La Esmeralda
Cupping notes
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 for 3 days on patios.
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Origin
Producer
Process
Washed
Altitude
1600 - 1700m
Harvest
January - January
Species
SCA score
83.75
Varietal
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