Café de Oaxaca – Finca Sinaí, Proceso Honey 3 noches | Sabor Dulce y Ácido, Edición Especial

Finca Sinaí Coffee from Oaxaca is a treasure for lovers of artisanal coffee. This Costa Rica variety coffee has been processed using the three-night honey method, a process that enhances its fruity, sweet character. By allowing the cherries to ferment for three nights with the mucilage attached, the bean’s natural notes are intensified, creating a unique, enveloping profile.

Variety: Costa Rica

Process: Honey, 3 nights—a prolonged fermentation that brings out sweetness and fruity nuances.

Origin: Finca Sinaí, located in the mountains of Oaxaca, a region with ideal conditions for producing exceptional coffees.

Tasting notes:

• Aroma: Deep aromas of ripe fruit, caramel, and a subtle hint of spice.
• Flavor: An explosion of tropical fruit with notes of plum and honey, followed by a smooth, sweet finish.
• Body: Silky and balanced, with a lingering, pleasant mouthfeel.
• Acidity: Soft and delicate, perfect for those seeking complex yet approachable coffees.

Brewing recommendations:

This coffee shines in immersion methods such as the French press or Aeropress, where its body and sweetness stand out. To bring out its flavor profile, we recommend a coarse grind and water between 92–96°C.

Ideal for:

Those who enjoy coffees with a fruity, sweet profile, a robust body, and controlled fermentation that provides a rich, deep experience in every cup.