Rich body, Strawberry and Milk Chocolate.

The West Valley in Costa Rica seems to be the perfect terrior for producing delicious coffees - The altitude between 800-1400 masl, humidity around 80%, average temp 21 degrees for most of the year. Most local growers have small plantations that are easier to manage and all use sustainable agricultural methods as is the norm.

The first processing stage is the picking. The team only pick coffee at 25-26° Brix. Once the coffee is picked, the second stage is 36 hours of aerobic fermentation. This is done using permeable nylon sacks, which keeps the coffee stable by matching the internal and ambient temperatures.

The third stage is drying African drying beds. The cherries are left to dry for approximately 8 days before being turned by hand.The desired moisture level is reached after approximately 24 days of drying.

COSTA RICA - SAN GABRIEL
PROCESS - Natural/Anerobic Ferment
VARIETAL - SL28

TASTING NOTES
Rich Body, Strawberry, Milk Chocolate 

BREWING SUGGESTIONS
Espresso 22g in 44g out in 27-30 sec
Filter 1g coffee: 17g water