COSTA RICA CORAZON DE JESUS SALITRE NATURAL traditional and La Maria

and La Maria

Altitude: 1900-2300 masl

After transferring to 200L sealed plastic barrels without water for 36 hours

The final mucilage is then removed through thermal shock processing (washing of the coffee with water heated at 35 degrees Celsius)

Calling all coffee enthusiasts and aspiring baristas

COSTA RICA CORAZON DE JESUS SALITRE NATURAL traditional and La MariaTasting Notes Cherry Pie, Apricot, Chocolate The Farm This coffee was cultivated at Finca El Salitre by Johnny Alvarado Abarca and processed at his familys micromill, Corazon de Jesus. The micromill was founded by the Alvarado Fonseca family in 2015 and has made significant improvements since opening. Theyve even placed some of their coffees in the Cup of Excellence finals. The mill processes a range of methods including Fully washed, Natural, Honey