This is a medium City/Full City roast, a well rounded coffee suitable for all types of brews. It has a smooth silky body with tasting notes of flowers, citrus, and nectarine. 
 
Harvest & Processing
This Red honey lot was produced by leaving approximately 80-90% of the mucilage attached after pulping. This is done by first washing and floating the cherries to remove the low-density beans, before de-pulping using a traditional “chancador” method. After this, the coffee is delivered to the mill’s covered greenhouses to pre-dry on ceramic patios for 2 days before being moved to the mill’s raised beds to dry for an additional 10 days. Here, temperature control is very important to allow for even drying; therefore the raised beds are maintained between 28.C and 45.C. Finally, the almost dried honey’d coffee is placed in a mechanical dryer or ‘Guardiola’, for 1 day to complete the process.
 
Our Roasted Obatá  beans are 100% Arabica sourced from Aquiares Farm which is one of Costa Rica’s largest and most historic coffee farms; which sits high on the fertile slopes of Turrialba Volcano.