Costa Rica

Santa Rosa 250g

Curious caramel, the adventurous apple and the nutty almond

Caramel, Apple and Almonds

FREE SHIPPING WORLDWIDE

On all orders above 400 DKK (54€)

WE SHIP EVERY TUESDAY

We always want you to get fresh roasted beans which is why we roast on Mondays and ship every Tuesday

Expect notes of

Caramel

Apple

Almonds

Terrazu, Costa Rica

The majority of the world’s coffee supply originates in Latin America, and although Costa Rica accounts for just a small part in total we know that we can go looking here for increasingly impressive specialty coffees. The Santa Teresa Cooperative is located within the Tarrazu sub-province, around 70 kilometers south of the capital city of San Jose, in a pristine valley surrounded by mountains that are part of the Talamanca Sierra. The nearby town of San Marcos is located at 1350 meters above sea level and surrounded by peaks as high as 3000 meters.

Technical
Data

Farm Santa Rosa
Region Tarrazu
Varietals Caturra
Altitude 1900 masl
Process White Honey
Harvest March 2016

Process
Natural &
White honey

With this coffee we are working across a flavour spectrum that emerges from two different methods - natural and white honey processing. For naturally dried coffees all of the mucilage and pulp is allowed to stay on the bean. Drying then takes place over several weeks as the sugars are absorbed.

With the white honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, coffees can take on quite a lot of sweetness and flavour while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with natural and honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, white honey processing easily needs two weeks from depulping until drying has completed.

Brew guide

You can brew our coffees any way you want it
is just a matter of the right ratios.

Philosophy

Brigthness

Showcase the purest, cleanest and finest coffees we can get our hands on. Promulgate the wisdom on varieties, terroir and processing. Reflect the changing of the seasons in the coffees that we present. Release and reveal the innate quality of each unique coffee. Roast lightly and gently with an utmost respect for the raw material. Create long lasting partnerships among farmers, roasters and baristas. Reflect sustainability, traceability and a sound production throughout the whole process. Embrace innovation in each step from cherry to cup. Broaden the knowledge of a new nordic coffee approach.

Kr. 99,00

QTY:

Curious caramel, the adventurous apple and the nutty almond

Caramel, Apple and Almonds

FREE SHIPPING WORLDWIDE

On all orders above 400 DKK (54€)

WE SHIP EVERY TUESDAY

We always want you to get fresh roasted beans which is why we roast on Mondays and ship every Tuesday

Expect notes of

Caramel

Apple

Almonds

Terrazu, Costa Rica

The majority of the world’s coffee supply originates in Latin America, and although Costa Rica accounts for just a small part in total we know that we can go looking here for increasingly impressive specialty coffees. The Santa Teresa Cooperative is located within the Tarrazu sub-province, around 70 kilometers south of the capital city of San Jose, in a pristine valley surrounded by mountains that are part of the Talamanca Sierra. The nearby town of San Marcos is located at 1350 meters above sea level and surrounded by peaks as high as 3000 meters.

Technical
Data

Farm Santa Rosa
Region Tarrazu
Varietals Caturra
Altitude 1900 masl
Process White Honey
Harvest March 2016

Process
Natural &
White honey

With this coffee we are working across a flavour spectrum that emerges from two different methods - natural and white honey processing. For naturally dried coffees all of the mucilage and pulp is allowed to stay on the bean. Drying then takes place over several weeks as the sugars are absorbed.

With the white honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, coffees can take on quite a lot of sweetness and flavour while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with natural and honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, white honey processing easily needs two weeks from depulping until drying has completed.

Brew guide

You can brew our coffees any way you want it
is just a matter of the right ratios.

Philosophy

Brigthness

Showcase the purest, cleanest and finest coffees we can get our hands on. Promulgate the wisdom on varieties, terroir and processing. Reflect the changing of the seasons in the coffees that we present. Release and reveal the innate quality of each unique coffee. Roast lightly and gently with an utmost respect for the raw material. Create long lasting partnerships among farmers, roasters and baristas. Reflect sustainability, traceability and a sound production throughout the whole process. Embrace innovation in each step from cherry to cup. Broaden the knowledge of a new nordic coffee approach.

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