TASTE

High in Costa Rica’s mountains, only a small selection of Arabica coffee beans is soaked in rainforest hot spring waters. The thermal waters are brought down to the wet mill – their temperature dropping over 12 hours from 70˙C down to 18˙C. As the waters cool, the pulped coffee soaks in the mineral-rich water. The warmer water speeds up the fermentation and brings out this rare coffee’s finest characteristics – balanced and clean like no other, it shines in the cup with crystal clarity. The scarcity of this coffee comes from this rare process – no one else does it. It highlights the malty sweet cereal character of these unique craftsmen’s coffee.