Costa Rica Natural Coffee, Natural Process
The Costa Rica Natural Coffee is grown at high altitudes on volcanic soil, where the cherries ripen more slowly, which gives it a rich and hearty flavor. This coffee is dried inside the cherry pod to give it a brighter sweetness and acidity. Costa Rica Coffee from the mountains in Tarrazu is known as one of the world's finest coffees.
Certifications: Kosher Certified
Flavor Notes: Pineapple Blackberry Jam, Sweet Tea, and Peach Candy
Processing: Natural Process
Roast: Medium/Light Roast
- Drying: Raised Beds (A natural drying process that results in a sweeter, more floral flavor)
- Farm: Tirra Farm
- Microlot Coffee
- Natural Process: What is the natural process? Ripe cherries are sun-dried on raised beds for 8-12 days, depending on climatic conditions. During this time, they are handpicked, sorted, and raked to ensure a consistent drying process. After drying, the coffee is milled.
- pH: 4.9
- Single Origin Coffee: Grown at high altitudes on volcanic soil