Los Muertos Costa Rica 250g
Hacienda Sonora, with 100 hectares full of biodiversity, uses renewable energy and low-emission processing to produce high-quality sustainable coffee. This lot is the Catuai variety, a cross between Mundo Novo and Caturra, grown in Central America and Brazil, tasting like sweet pastries with notes of spices and caramel.
The Black Honey processing method involves removing the cherry skin from the coffee, leaving part of the mucilage on the bean during drying, creating a sweeter and more intense flavor.
| Category: | Freshly roasted coffee |
|---|---|
| Velikost balení: | 75g, 250g, 1 000g |
| Acidita: | střední |
| Typ kávy: | Arabica |
| Chuť: | Oříšková, Karamelová, Ovocná |
| ? Země původu: | Střední Amerika |
| Cupping score: | 84-86 |
| Odrůda: | Catuai, Caturra |
| Nadmořská výška pěstování: | 1 150 - 1 700 m |
| Období sklizně: | říjen - březen |
| Proces: | Promytý |
| Sušení: | Terasy |
| Stupeň pražení: | Střední |
COFFEE: Costa Rica Hacienda Sonora Black Honey Catuai
TERRITORY: ALAJUELA, GRECIA, VALLE CENTRAL, COSTA RICA
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Species: Arabica Variety: Catuai Attitude: 1 200 - 1 300 m Harvest period: October - March Process: Black Honey Drying: Patios Roast: City Acidity: Middle Cupping score: 84,25 Taste profile: Almonds, Apples, Honey, Hibiscus |
Hacienda Sonora has 100 hectares full of biodiversity, which complements the renewable energy and low-impact processing they use to produce high-quality sustainable coffees. This lot is the Catuai variety, a cross between Mundo Novo and Caturra, commonly cultivated throughout Central America and Brazil. The coffee tastes like sweet pastries with notes of spices and caramel. **Black Honey Processing Method:** |
Lenka Staňková
Ivana Schlesingerová
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