Process
- Micro – Lot of Red Obata variety carefully processed in the Turrialba valley using the Black Honey method.
- The cherry peel is removed, but some amount of the fleshy inside, the “mucilage”, remains while the beans are dried on marquesinas (drying beds).
Brew Method
This coffee have been roasted in a dark level for all espresso methods, including moka pot and espresso machine.
Meet the producer
Rossana Lok and Pedro Ferreira grown this coffee on their 3 hectare farm in Costa Rica, which surrounds the guayabo lodge hotel. Their crops grown within a natural shaded area that protects the coffee harvest and gives a habitat for birds and insects which pollinates the surrounding plants.
Most of the picking and processing is done together with the employees of the Guayabo Lodge hotel, which contributes to the economy of the region since they mainly hire people from the local community of Santa Cruz.
They have a strong focus on high-quality and that is why they work only with a micro-lot of a single variety, which is resistant to leaf rust and was developed in Brazil using a Timor hybrid and Villa Sarchi, and is now commonly planted in Central America.
It is a coffee that not only has exceptional flavour attributes, but also excellent performance and resistance to diseases, which guarantees an excellent cup.
