A Treasured Source
High in Costa Rica’s mountains, only a small selection of Arabica coffee beans is soaked in rainforest hot spring waters. The thermal waters are brought down to the wet mill, their temperature dropping over 12 hours from 70˙C down to 18˙C. As the waters cool, the pulped coffee soaks in the mineral-rich water. The warmer water speeds up the fermentation and brings out this rare coffee’s finest characteristic, balanced and clean like no other, it shines in the cup with crystal clarity. The scarcity of this coffee comes from this rare process, no one else does it. It highlights the malty sweet cereal character of these unique craftsmen’s coffee. For Costa Rica, we recommend a Reverso.
Add a little milk to the cup before extraction and let the warm coffee turn into a creamy mix with a smooth texture and toasted cereal notes.