Coffee Beans Costa Rica – Thermal Process

Manuel Carranza Navarro and Maria De Los Angeles Molina Navarro received their farm, Finca El Cabuyal La Ortiga in the region of Tarrazu as a wedding gift from Maria’s father. They are able to support their two young sons by meticulously growing specialty coffee there over the last ten years on only 5 acres of land. The thermal processing that the coffee has undergone has contributed to the development of this bouquet of flavours. The thermal process is slightly different from the anaerobic process, as it involves a multitude of bacteria that contribute to fermentation and the formation of this mild, fruity flavour. We recommend that the coffee is brewed using filter methods or a French press. The espresso would be very fruity and with intense lychee notes.