Costa Rica Hacienda Sonora Catimor 35kg

TASTING NOTES: Brown Sugar, Pineapple, Malt
Process: Natural
Varietal: Catimor
Altitude: 1300masl

This micro-lot uses the varietal "Catimor 51". Besides presenting a complex and juicy cup, the Catimor 51, is a highly productive plant with a very high tolerance to rust. The natural drying process for this micro-lot enhances the fruit notes that accompany the chocolate and caramel flavours.

The coffee is harvested by meticulous hand-picking, and floaters are separated. Afterwards, it gets taken to drying patios. Drying patios in Hacienda Sonora is very different from common practice. They use a special mix of black tarps and black screens on top of the grass. There is never contact between the coffee and grass, but it helps lower the temperature in the beans and slows down the drying process.