Ismael Navarro owns a small piece of land where he grows coffee in the Tarazzu region of Costa Rica. He harvests the coffee himself and brings his cherries to Luis Campos. It’s Luis who decides which process methode suits best the variety and quality of the cherries.
For this micro lot Luis Campos decided to de-pulp the cherries and dry the beans with the mucilage on African beds. By removing most of the skin and pulp of the coffee cherry, but leaving most of the mucilage (honey), the coffee develops a sweet cup with a fruity flavors. This process is called honey process.
We roasted this coffee for filter: a sweet coffee with milk chocolate and honey flavors, a medium acidity and silky body.
350gr of freshly roasted coffee.