We’re thrilled to bring in our first Costa Rican coffee, the Elven Woods. This microlot hails from Dota Tarrazu, and is a red honey barrel processed coffee.
In this process, the cherries skin is removed by the de-pulping machine, with most of fruit mucilage left on the seeds. These cherries are then taken directly to the covered drying area for period of time, allowing the coffee to ferment and develop the desired unique characteristics. This is a laborious process of rotating and aerating the coffee, requiring strict attention throughout the stage. Once the red honey coffee reaches moisture content of 15%, it is placed in the barrel and left completely sealed for approximately 4 days. The coffee is extracted and taken to drying beds where it will undergo controlled drying for about 15 days until reaching 10% humidity.
It is no wonder that this cup gives such exotic taste notes, with hints of tropical fruits like banana, coconut and peach. It has a subtle sweet vanilla smell, with a crisp juicy finish. Simple remarkable!