This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.
Suitable for the following preparation methods
Roaster's recommendation
Costa Rica Candy natural - Everything about the green coffee & the coffee farm
From the Vapor region in Santa Maria de Dota, Tarrazu, the coffee cherries (Catuai) are brought to the Solis & Cordero farm. To obtain the Candy Natural profile, an anaerobic processing process is used. The coffee cherries are placed in Grainpro bags together with the so-called "mosto". This mosto is a juice that is produced during the fermentation of another coffee.
Thanks to years of experience, Solis & Cordero is able to taste this must and know exactly how to use it to achieve certain aromas and cup profiles. The fruits are fermented for 3-4 days and then placed on drying beds. The whole family helps with the frequent turning of the green coffee to achieve even drying and a homogeneous bean appearance.
 |
Country / Region / Farmer / Producer / CertificationCosta Rica / Santa Maria de Dota, Tarrazu / Iván Gerardo Solís & Cordero Micromill / 1650 m |
 |
Cultivation height / Harvesting method / Variety / Processing Caturra / Selective hand picking / 100% Arabica / anarobic natural |
intensity
|
Fruit acid
|
