French Roast
Direct Relationship Blend of Costa Rica & Brazilian Coffees
ROAST DEGREE Dark
TASTING NOTES Nutty, burnt caramel, oak wood smoke, slightly sweet dark chocolate, with a full bodied mouthfeel
REGION West Valley in Costa Rica, and Minas Gerias in Brazil
GROWING ELEVATION Central America 1200-1500 m.a.s.l, South America 900 -1250 m.a.s.l
PLANT VARIETALS Red Catuaí, Mundo Novo, Bourbon
PROCESSING METHODS Semi Washed, Natural and sun dried
FUN FACTS We create all of our blends by pre-blending the coffees before we roast them, instead of post-blending, in order to get a final product that tastes uniform and intentional.
Direct Relationship Blend of Costa Rica & Brazilian Coffees
ROAST DEGREE Dark
TASTING NOTES Nutty, burnt caramel, oak wood smoke, slightly sweet dark chocolate, with a full bodied mouthfeel
REGION West Valley in Costa Rica, and Minas Gerias in Brazil
GROWING ELEVATION Central America 1200-1500 m.a.s.l, South America 900 -1250 m.a.s.l
PLANT VARIETALS Red Catuaí, Mundo Novo, Bourbon
PROCESSING METHODS Semi Washed, Natural and sun dried
FUN FACTS We create all of our blends by pre-blending the coffees before we roast them, instead of post-blending, in order to get a final product that tastes uniform and intentional.
Direct Relationship Blend of Costa Rica & Brazilian Coffees
ROAST DEGREE Dark
TASTING NOTES Nutty, burnt caramel, oak wood smoke, slightly sweet dark chocolate, with a full bodied mouthfeel
REGION West Valley in Costa Rica, and Minas Gerias in Brazil
GROWING ELEVATION Central America 1200-1500 m.a.s.l, South America 900 -1250 m.a.s.l
PLANT VARIETALS Red Catuaí, Mundo Novo, Bourbon
PROCESSING METHODS Semi Washed, Natural and sun dried
FUN FACTS We create all of our blends by pre-blending the coffees before we roast them, instead of post-blending, in order to get a final product that tastes uniform and intentional.
