*Bulk orders (2lbs+) roasted on Mondays and Thursdays, shipped next-day.
About this coffee
Let’s talk about fermentation.
The same chemical process that makes our favorite beverages from kombucha to kolsch is a key element of coffee production. That’s right, you can now thank fermentation morning and night.
Coffee producers harness the power of fermentation--a natural occurrence by which microorganisms consume what they need and leave behind what they don’t--to aid in the removal of coffee fruit from the seed (the part we all know and love.) There are many different methods of guiding this fermentation process that farmers choose based on their environment, resources, and desired outcome.
Costa Rica’s tropical climate favors the efficient and tasty “honey process,” which removes the skin from the coffee cherries and allows fermentation to do its good work while the coffee dries in its sticky mucilage (think about it like a grape--they removed the outside and left all that gooey sweet stuff to impart its fermenty-goodness to the seed.)
Luis and Oscar Monge are masters of honey process and are known to use it to tease out the best their coffees have to offer. That’s certainly the case with this year’s Santa Rosa, bursting with black cherry and lime-like acidity and rounding out gently with a dark chocolate sweetness. So, raise this glass to the Monge’s and the microorganisms they use so well.
Dark Cherry, Lime, Dark Chocolate
This coffee shines when filter brewed: we suggest the Chemex or Kalita Wave.
RATIO: 15:1-17:1 (Example: For 16:1, we use 400 grams water, 25 grams coffee producing a 12 ounce cup)
REGION: Tarrazu, Costa Rica
FARM/MILL: Santa Rosa
ALTITUDE: 1,900 Meters
PRODUCER: Luis and Oscar Monge
PROCESS: Partially Washed and Sun Dried
Did we mention we’re fast?
All orders ship same or next day, M-F.
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