This Costa Rican Thermic-Natural processed coffee offers a sweet-tart structure with fruity/juicy acidity, spicy floral notes, and warm baking spices. The body is viscous and smooth, and the finish centers around notes of clove and nutmeg. The Thermic-Natural process is a new, experimental coffee process invented by Luis Eduardo Campos, the owner of the farm and results in complex flavors, round, balanced cup.
Tasting Notes
Sweet-tart structure with fruity/juicy acidity, spicy floral notes, and warm baking spices.
Details
Region
Tarrazu
Elevation
1600-1750 MASL
Variety
Caturra, Catuai
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