Costa Rica San Ramon Royal Coffee

TASTE LIKE Apricot, floral, mixed berries & maple syrup

FARM / ORIGIN Tarrazu

VARIETY Caturra, Catuai

PROCESS Yeast Washed

ALTITUDE 1700m

A little story behind the scenes

The Tarrazú coffee-producing region is located in the southwest of Costa Rica, near the Poas Volcano, facing the Pacific Ocean. It boasts a unique microclimate with fertile volcanic soil and ideal conditions of climate, sunlight, and humidity, all contributing to the production of perfect red cherries. The entire production process involves manual weeding and environmentally friendly cultivation practices, completely avoiding the use of chemical fertilisers and pesticides. Coffee produced in this way exhibits a well-rounded representation of the region's flavours, characterised by a fragrant and sweet wet aroma, full-bodied richness, moderate acidity, and a delicate clean aftertaste with notes of stone fruit, spices, and sweetness.

Yeast Washed is a processing method that uses specific yeast strains to enhance fermentation and flavor. After hand-picking ripe cherries, the beans are pulped and placed in fermentation tanks with added yeast, effectively breaking down the mucilage in a controlled environment. Following washing, the beans are sun-dried to achieve uniform moisture content, with the latest semi-washed method retaining about 0-10% of the pulp. This meticulous process, including a 25-day natural drying period, highlights the craftsmanship of Costa Rica's micro-processing facilities, resulting in coffee with bright acidity, enhanced sweetness, and complex flavours—making it a favorite among specialty coffee producers.