This washed processed lot was grown in the mountainous region of Tarrazú, by producers in the charming community of La Esperanza.

For this Costa Rican coffee, processing begins with floater separation to remove low density cherries, is then depulped, and then washed mechanically. Once all mucilage is removed from the parchment coffee, it’s dried to 11% in drum dryers that don’t exceed 37.5℃, and then rests for 2 months. After the resting period, the lot is hulled and then goes through screen, density, and color sorting at Palmichal.

The Esperanza Community takes their coffee quality seriously, and it shows with this washed lot. We get flavors of Milk Chocolate, Maple, Creme Brulee, and a clean finish.