A big bodied microlot with notes of chocolate and caramel
This new microlot comes to us from a farm called El Comun located just south of San Jose in a region known as Cedral de Aserri. They grow a blend of caturra and catuai between 1750m and 1800m and process it in the local micromill Rio Jorco. We love the big body on this coffee. Enjoy the chocolate, caramel, and rose hip notes in a pourover or a french press.