La Karola Dark Room - final roast

Tasting Notes: Black Cherry | Red Grape | Maple Syrup
Processing Method: Natural
Varietal: H10 Milenio

Our Costa Rican coffees are sourced directly by us from several dedicated, small producers. This stunning microlot comes from our friends at La Karola located in the Tarrazu region. They grow a range of varietals, mainly red and yellow Catuai and a small amount of Java and H10 Milension. This stunning microlot was harvested from their Milenio varietal trees and processed using the following method:

1. Perfectly ripe cherry was washed 
2. Fermented in open tanks for 48 hours in the dark
3. Moved to raised drying tables in a dark room for slow drying 
4. Airflow, temperature and humidity were controlled using fans
5. Coffee was dried for 45 days to reach the correct moisture level

This experimental method with natural fermentation followed by slow, controlled drying has resulted in a coffee with a high cup score and an amazing flavour profile. Tasting notes include black cherry, red grape, maple syrup, plum and treacle. Something truly special!

For more detailed information visit www.horshamcoffeeroaster.co.uk