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COSTA RICA | Finca Rio Grande | Centroamericano | Red Honey
Finca Rio Grande is located next to the Cerro de la Muerte National Park and takes its name from the Rio Grande de Tarcoles river, one of the major waterways in the region. The farm comprises three plots of land, each managed by a different producer: Misael and Tulio Ceciliano, and William Qiros. The trio have recently made significant investments, including planting several Centroamericano varieties developed by the Central American Coffee Institutes and CIRAD. These varieties are high-yielding and disease-resistant, decreasing the need for inputs like fertiliser and pesticides. This lot was processed using the honey method and was pulped and dried on raised beds for 21 days, allowing a gentle fermentation to occur during the drying process. This coffee has a grapefruit acidity and honey sweetness.
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COSTA RICA | Finca Rio Grande | Centroamericano | Red Honey
COSTA RICA | Finca Rio Grande | Centroamericano | Red Honey
Finca Rio Grande is located next to the Cerro de la Muerte National Park and takes its name from the Rio Grande de Tarcoles river, one of the major waterways in the region. The farm comprises three plots of land, each managed by a different producer: Misael and Tulio Ceciliano, and William Qiros. The trio have recently made significant investments, including planting several Centroamericano varieties developed by the Central American Coffee Institutes and CIRAD. These varieties are high-yielding and disease-resistant, decreasing the need for inputs like fertiliser and pesticides. This lot was processed using the honey method and was pulped and dried on raised beds for 21 days, allowing a gentle fermentation to occur during the drying process. This coffee has a grapefruit acidity and honey sweetness.
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-65%COSTA RICA | Finca Rio Grande | Centroamericano | Red Honey—
$20.00
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Description
Finca Rio Grande is located next to the Cerro de la Muerte National Park and takes its name from the Rio Grande de Tarcoles river, one of the major waterways in the region. The farm comprises three plots of land, each managed by a different producer: Misael and Tulio Ceciliano, and William Qiros. The trio have recently made significant investments, including planting several Centroamericano varieties developed by the Central American Coffee Institutes and CIRAD. These varieties are high-yielding and disease-resistant, decreasing the need for inputs like fertiliser and pesticides. This lot was processed using the honey method and was pulped and dried on raised beds for 21 days, allowing a gentle fermentation to occur during the drying process. This coffee has a grapefruit acidity and honey sweetness.
