Costa Rica La Pachuca

Roaster notes

This Costa Rican coffee comes from producer Roberto Mata Naranjo in the Valle de Dota region of Tarrazú, where he operates a small family-run micro-mill with nearly fifty years of experience. The honey-processed Caturra variety undergoes an extended 120-hour fermentation before being carefully dried over fifteen days on raised beds. The cup delivers juicy tropical fruit flavors alongside notes of rum, cola, and milk chocolate.

Tasting notes