Costa Rica Coope Tarrazu Anaerobic Microlot ESPRESSO marsellesa

Costa Rica Coope Tarrazu Anaerobic Microlot ESPRESSO marsellesaOrigin: Costa Rica Region: Tarrazu Altitude: 1450 1600 meters above sea level Farm: Hacienda Cafetalera Variety: Caturra & Catuai Process: Pulped Anaerobic Fermentation Tasting Notes: Smooth sticky body and mouthfeel, cherry acidity with notes of sweet cinnamon, vanilla, and milk chocolate. The Hacienda Cafetalera is an estate farm that belongs to Coope Tarrazu Cooperative. Purchased in 2013, the farm spans 99 hectares, howeverAnaerobic processing

owned by the Jackson Wanjohi Ndinah

It was constructed in 1992 and today serves more than 1

Variety: Abyssinia

the coffee is grown without chemical fertilizers

The farm sits in the flowing hills of the Thika district and is run by David and Alex Kiarie

coffee is the main – and often only – source of income for their families

plum jam and Belgian chocolate

Altitude: 1945-1970 meters above sea level

After fermentation is completed

all aimed at producing incredibly unique and aromatic coffees

tropical fruits and citrus acididy

an Australian living in Timor Leste