Country: Costa Rica
Region: Tarrazú
Varietal: Caturra, Yellow Catuai, & Red Catuai
Farm: 20 Smallholder Farmers
Process: Washed
Altitude: 1,500 - 1,600 MASL

For this washed lot, 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.