Our newest coffee offering Peachy Keen talks the talk and walks the walk: with notes reminiscent of candied rhubarb, coconut sugar and cotton candy, this coffee will transport you to a cool summer morning no matter when you drink it.
As espresso => candied rhubarb, coconut sugar, butter
As filter => peach & rhubarb jam, coconut sugar, cotton candy
Coffee context! Located in the Tarrazu region of Costa Rica, this red honey processed coffee was farmed by Tito Monge and his three sisters Erica, Marianela and Carolina at their farm La Bendita. This unique processing method allows the coffee cherries to ferment in a sealed temperature-controlled environment for 36 hours before being partially depulped. Once transferred to raised drying beds, the beans spend 12-15 days in full sunlight where Tito and his family turn them over several times a day to ensure even drying. This labour-intensive processing method imparts the beans with unbelievably unique, complex flavours.
Origin: Costa Rica, in the Tarrazu region.
Process: Red Honey