Overall Score: 89
In the Cup: 63
Fragrant toffee aroma with flavors of semi-sweet chocolate, papaya, and vanilla.
This coffee is grown at an altitude between 3,200 and 3,900 feet, under shade trees, with orange and tangerine trees planted.
Process: The coffee is organically farmed, although not certified. Harvesting is done from may to October and only ripe fruit is picked. The coffee must contain 95% red fruit to be accepted for processing. The coffee is semi-washed, with a two-step sun drying process.
Our master roaster roasted this coffee to a full dark roast. This accentuates the syrupy texture of this coffee.
Recommended brewing method is french press, using 21 grams at a coarse grind. Steep for 3:25.
Each coffee in the Rare Origins collection comes packaged as 10 ounces of whole beans.