About This Coffee
Nonna Anna coffee is a nano lot grown by our family on the slopes of the Turrialba volcano in Costa Rica, within an area of 3 hectares near the Guayabo Lodge hotel, which make up a wide ecosystem of varied shade trees and wildlife.
It is a rust-resistant variety that was developed in Brazil using a hybrid of Timor and Villa Sarchi, and is now commonly planted in Central America.
Rossana Lok and Pedro Ferreira work most of the harvesting together with some workers from the local community of Santa Cruz and the processing of black honey with Cafe Misión, which guarantees high quality and contribution to the economy of the region.
Tasting Notes
You can expect hints of red berries with milk chocolate aftertaste and nutty aromas. Its well-balanced acidity, body, and sweetness make it an ideal coffee to drink daily.
Processing
The Black Honey processing is when the cherry peel is removed, but some amount of the fleshy inside, the “mucilage”, remains while the beans are dried on marquesinas (drying beds).
How to brew
ESPRESSO RECIPE
Dose: 18 g
Time: 25 - 30 sec
Yield: 40 g
Coffee roasted for espresso brewing methods, including moka pot and espresso machine. To find the method that suits your taste, check out our Brew Guides.
