Not your typical coffee from Costa Rica.
Grown an a very high altitude (~5,000 ft above sea level), these
beans are of the Catuai variety. The extreme altitude coupled with
the constant cloud covering that envelops the mountain peaks separating
the Pacific from the Atlantic ocean create a long maturation cycle.
El Trapiche goes through a natural (dry) process). These factors
result in a sweeter and more balanced coffee, with a somewhat muted
fruitiness typical of most Costa Rican coffees.
Cupping Notes: Plum, stone
fruit, chocolaty. The kind of sweetness found in ripe fruit.
Light to medium roast. The beans will appear somewhat uneven in
color before and after roasting. This is normal and is part of the
natural drying process they've undergone.