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
Reviews
Rated 5 out of 5
Troy Hill (verified owner)–
I thought the Costa Rica La Manita was the apex of coffee, but this Costa Rican coffee holds a special place all its own. Full bodied, rich, balanced, and caramelly, this is a new favorite.
Troy Hill (verified owner) –
I thought the Costa Rica La Manita was the apex of coffee, but this Costa Rican coffee holds a special place all its own. Full bodied, rich, balanced, and caramelly, this is a new favorite.