Costa Rica La Angostura

This coffee from the land of pura vida, produced in the beautiful, mountainous region of Tarrazú, can be found on our shelves for the fifth consecutive year. It is very sweet and balanced and we find notes of stone fruit, toffee and dried fruits. To us, it's a great morning coffee.

After harvesting the cherries, they are pulped with the Ecopulper – an important tool for the family, as it allows them to define the amount of mucilage that is being removed from the coffee beans before the fermentation and drying.

In order for the coffee to dry evenly, they ensure that it is moved frequently during drying. On the first day, they spread out the coffee in a thin layer and constantly keep an eye on it. Next, usually on the third day, they distribute the coffee in slightly thicker layers to slow down drying a little bit. The coffee is then moved every hour until the sun sets in order for it to dry consistently. During the hottest hours of the day, they cover the coffee to avoid it being exposed to too much heat. The whole drying process takes about 12-15 days. After that, the resulting parchment coffee is put into plastic bags to rest for two months, before it's dry-milled to get rid of the parchment layer.