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Location: San Marcos
Altitude: 1300-1800 masl
Species: Arabica
Variety: Caturra, Bourbon, Catuai
Process: Wet method, Washed
Taste notes: Floral, Dark Chocolate, Rich body
This coffee offers a broad range of flavours - from a delicious rich chocolate and the sweetness of cherries to a more citrus acidity partnered with a syrupy caramel and a nut like taste. The coffee can also have delicate floral notes in its aroma and taste, this is due to the Pacific Ocean’s influence and the unique microclimates of the region.
Most of the coffee is hand-picked and almost all of it shade grown. This allows it to ripen more slowly to develop sweet and more complex flavours whilst benefiting a diverse ecosystem. Spring water is used to de-pulp the coffees, they are then dried on patios or in low-heat dryers dependant on how long the rainy season lasts. It is normal for the coffee to be finished in a mechanical dryer.