Coffee Description
After 72 hours of anaerobic fermentation in tanks, and then 72 hours of fermentation on raised beds, the cherries are de-puled and sun-dried for 14 days. The result is a cup brimming with boozy & tropical notes like dried mango, mai tai, and almond joy candy. This is a coffee that is truly unlike anything we've offered before, and we're excited to share such a unique coffee with you.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Catuai
Process
Experimental
Elevation
1900 masl
Region
Los Santos
About Ivan Solis of Costa Rica
Ivan works in conjunction with out standing coffee growers around the Los
Santos growing region. This particular lot belongs to Ronald Madrigal Chacon,
it’s an 8 hectare lot in an altitude of 1900 masl, located in one of the
highest points of Los Santos. Canet is the name of a wonderful valley notched
into the hills of the Talamanca Mountain Range in Costa Rica, which is home to
the Tarrazu growing region. Some of the best coffees produced in this region
are grown in the towns and farms in Canet. Due to its position and unique
micro climate, the Canet Valley (which this farm is named after) is able to
grow the highest quality coffee cherries. The conditions paired with the
expert farm management of Ronald gives Ivan an amazing fruit to process in the
wet mill.
Los Santos, Costa Rica
Coffee & Tea Collective
We started roasting coffee the way that it should be done; by sourcing the world’s best coffee farms with ethics and deliciousness at the forefront of our minds. All of our small-batch roasts are developed to produce the same consistent quality every time. Our coffee is not for everyone. It is for you. The individual. We believe that coffee should not be a convenience. It’s a craft as much as any other, and it’s something we like to share.
