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Relatively heavy body with a complex cup profile and exquisite aroma.
Natural Process
Tasting notes:
A Natural process delights you with citric acidity and a vibrant spark in your mouth. Experience the burst of cherry and chocolate, complemented by honey's sweetness and the rich undertones of cocoa.
SCA 85.25
Roast: Medium/Filter
Variety: Catuai
Altitude: 1750m
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We're proud to introduce our new seed paper packaging—100% biodegradable, compostable, and designed to grow. It's a fun, meaningful way to reduce waste and support a more sustainable future in coffee.
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Franklin Castillo has been harvesting coffee for more than 40 years. He grew up in the middle of the coffee farms and also learned the tradition of his family.
He sees coffee as a way of living and he loves seeing the coffee trees dressed with flowers during March-April (blooming season).
You can see Franklin planting fruit trees to avoid the use of nematicides or other harmful chemicals, taking long walks in nature, and drinking up to 5 cups of coffee per day.
The Fruity Chocolate is his favorite and he says “it tastes sour and fruity on the palate and has a rich flavor that leaves me with what I need to start the day, I couldn’t imagine my days without coffee”.
Roilyn Monge is the fourth generation of his family harvesting coffee in Tarrazu. After leaving town to embark on a different career, Roilyn returned to the field to do what he loves and has been doing since he was 6 years old.
He is satisfied when he knows that there is a person in another part of the world enjoying his hard and beloved production and to welcome visitors at the farm and show them his lifestyle and the science behind harvesting.
The sweet caramel is his favorite and he describes it as “it is very sweet and has an exquisite aroma, with notes of chocolate and caramel, very intense for the daily coffee that I need and I drink it 4 times a day”.
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The farm is home to a wide variety of fruit, shade and bird seed trees. It has springs of water, natural forests and many hills.
It thrives at elevations starting from 1,500 meters above sea level, where cool climate and rich volcanic soil create the ideal environment for our coffee beans.
Some of the coffee plants are decades old, nurtured with care using sustainable practices that protect the land for future generations.
It all starts with a coffee plant and after 2 years of planting, the tree blossoms and the farmer begins to harvest the coffee beans.
The coffee beans are selected and segregated into different qualities, the cherries (red coffee beans) are pulped, peeled (mucilage removal) and washed (Washed process), or pulped and left with the mucilage and unwashed (Honey process) or collected from the tree, keeping the pulp and the total mucilage (Natural process).
After this, the coffee beans are dried, stored, shelled and sorted. The last step is to roast, grind and prepare the coffee beans in your favorite way.
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