High in Costa Rica’s mountains, only a small selection of Arabica coffee beans is soaked in rainforest hot spring waters.
Costa Rica contains this scarce coffee whose rare process highlights the malty sweet cereal character of this craftsman’s coffee.
INTENSE AND SPICY
We divide this single origin coffee into two parts and split the coffee. The first split is roasted to a medium-dark roast that develops sweet malty notes.
The second is roasted slightly more intensely to reach a darker colour and the desired intensity.
This unique process of fermentation in hot spring water from the rainforest reveals an incredibly balanced and pure taste in the coffee. Master Origin Costa Rica is full-bodied but mellow. A malty sweet cereal note runs through it with crystal clarity.