About this coffee
This coffee is very special to us!
It is the first variety sustainably grown by our family on the slopes of the Turrialba volcano in Costa Rica and it is part of a nano lot, which means less than 10 bags of production per year.
In this roast profile you can find hints of red berries with milk chocolate aftertaste and nutty aromas and can be enjoyed in espresso brewing methods, including moka pot and espresso machine. Its well-balanced acidity, full-bodied and sweetness make it an ideal coffee to drink daily.
Processing
- 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).
Meet the producer
Rossana Lok and Pedro Ferreira grown this coffee on their 3 hectare farm, 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 some workers from the local community of Santa Cruz, which contributes to the economy of the region.
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.
