Caramel, cherry, orange, spices.
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Costa Rica San Lorenzo Natural
Cupping notes
Description
Natural processed coffees are harvested fully ripe when the cherries are a deep red then transported to the local mill by 4pm to be sundried.
This will take between 15 and 30 days with a temperature of between 21°C and 28°C.
The coffee is cupped many times to ensure quality. First when dried, then two weeks later after being rested in silos, and again after 4 weeks.
Samples are sent to us for approval at 6 or 7 weeks, and undergo one last cupping before they leave for shipping to us.
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Origin
Producer
Process
Natural
Altitude
1450 - 1500m
Harvest
November - February
Flavour
Species
Related
