High in Costa Rica’s mountains, only a small selection of Arabica coffee beans is soaked in rainforest hot spring waters. Costa Rica contains this scarce coffee whose rare process highlights the malty sweet cereal character of this craftsman’s coffee.
Malty & Cereal
A group of AAA farmers selectively handpicked this coffee in Costa Rica's central Highlands. Imagine some of the country's richest scenery - rainforests, volcanoes, hills and valleys lined with coffee plants and sugar cane - and then, in one of the oldest communities in Costa Rica, Orosi's mineral hot spring. They bring the thermal waters down to the coffee wet mill and use it once - and only once - to soak the pulped coffee for 12 hours.
We separate the single-origin coffee in two batches for a split-roast. The first is roasted in medium temperatures to reach a medium-dark color and deliver sweet malty notes. The second is roasted slightly more intensively to reach a darker color and the desired intensity.
The one-of-a-kind process of fermentation in hot-spring waters brings about a remarkably balanced and clean taste in the cup. Master Origins Costa Rica is full-bodied but mellow. A malty sweet cereal note runs through it with crystal clarity.