Coffee Description
Citrus and fresh cream hit you first, with a heavy body and silky texture. This coffee has the delicate tropicality, and heightened sweetness of dried pineapple, and finishes with super clean sugar cane. Sweet and nuanced, the Flor Del Cafe is a shining example of the best qualities in honey processed coffee. This is a great start toward more adventurous and lighter coffees.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Other
Process
Honey
Elevation
1,488 masl
Region
West Valley
About Finca Flor Del Cafe of Costa Rica
For Carlos and Diana Barrantes, quality is the name of the game. The couple owns 5 small farms, including Finca Flor Del Café where this coffee was grown, as well as La Perla Del Café Micromill where they have a laser focus on every detail of coffee processing. Producing only 300 bags of coffee per year, the Barrantes's main goal is to ensure that all the coffee that leaves La Perla is the best it can be. They are intimately aware that each coffee cherry they produce and process will end up as a beverage someone down the line will be drinking, and they want to ensure that experience is both memorable and remarkable. That idea hits home for us, and we are excited to carry forward the experience!
West Valley, Costa Rica
Cat & Cloud
Based in the west coast beach town of Santa Cruz, CA, Cat & Cloud Coffee was started by long-time coffee professionals Chris Baca, Jared Truby, and Charles Jack. Chris and Jared hold five Top-5 finishes in the US Barista, Brewer's Cup, and Latte Art Competitions between them. Begun as a podcast and an online webstore in 2015, Cat & Cloud opened their first retail location September of 2016.
With a vision “To Change the Way the World Does Business,” they created and currently run the most-listened to/watched Coffee-related Podcast and YouTube channel in the US. Whether it’s previous work in Ethiopia, Kenya, and South Sudan as part of TechnoServe's East Africa Coffee Initiative, making sure their team members are well taken care of and sending them to origin, to developing relationships with coffee producer partners based on repeatable quality scores, not the volatility of the C-market.
Working to be content creators, information sharers, and industry leaders, they strive “to learn, grow, and create a community that feels good to EVERYONE, not just to the few people at the top.”
