Santa Rosa, Costa RicaDetour Coffee Roasters
An elegant and round profile with subtle stone fruit aromatics that lead to a creamy texture and syrupy flavours of clementine, papaya and cashew.
Another returning favourite from the Tarrazu region in Costa Rica, this coffee comes to us from producer Luis Alberto Monge’s farm Santa Rosa and is processed at his family-owned micro-mill, La Lia. La Lia is located in the Leon Cortez micro-region of Tarrazu and just outside its capital city, San Marco. This picturesque micro-mill processes many different levels of honey for their coffees. This lot has undergone a yellow honey process fermentation, whereby the coffee is allowed to ferment in a small portion of its pulped fruit mucilage before being washed and dried. This process gives the coffee a much cleaner texture than darker honey processed coffees but still has tonnes of fruit character and more clarity in the cup.
Region: San Lorenzo de Tarrazú, Tarrazu, Costa Rica
Farm: Finca Santa Rosa
Processing: Yellow Honey
Altitude: 1950 MASL
Producer: Luis Alberto Monge
Micromill: La Lia
Brew Ratio: 16.5g: 1g
Peak Rest time: 3 to 30 days off roast