SANTA TERESA COSTA RICA ESPRESSO

SANTA TERESA COSTA RICA ESPRESSO

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Caramel. Mirabelle. Creamy.

Origin: Dota, Tarrazu, Costa Rica
Producer: Roger Urena
Altitude: 2000 Meters
Varietal: Red Catuai
Process: White Honey

Santa Teresa is located in the well-known Tarrazu Valley in Costa Rica. Roger´s micromill has 6 hectares in production with different varietals. This Red Catuai is very clean with sweet notes of caramel, honey and mirabelle. Medium acids are holding this creamy espresso nicely together and give it a beautiful texture. 

Santa Teresa makes a super delicious espresso that cuts well with milk - perfect for the summer season.

The honey process is the most common method in Costa Rica and it is labour intensive; the coffee must be moved regularly during the slow drying of 14-20 days.