Costa Rica

Farm

This coffee comes from Los Reyes Farm, located in the Los Reyes de Dota area of Costa Rica, at an altitude of 1,450 m.a.s.l. The harvest begins in December, when the coffee cherries reach optimal ripeness. The cherries are hand-picked by an experienced team of coffee pickers, ensuring that only high-quality, fully ripe fruit is carefully selected.

Processing

This coffee was processed using the Rested Lactic Natural method. On the day of harvest, the coffee cherries were placed in sealed bags, where they underwent a 12-hour fermentation, during which the first stage of the fermentation process developed. The cherries were then transferred to African drying beds, where they were slowly dried for 26 days until they reached a moisture content of 11%.

Once the desired moisture level was reached, the coffee was placed back into sealed bags for an additional 3 days. This encouraged a second, lactic fermentation, which helped enhance the coffee’s sensory complexity and depth.

Finally, the coffee was rested for two months, allowing the flavor profile to stabilize and harmonize before roasting and brewing.