Region: Turrialba (where Koppar’s coffee journey began)
Producer: Diego Robelo
Coffee farm: Aquiares Estate
Variety: Caturra Peaberry
Cultivation altitude: 1200 m
Process: Washed
A classic Costa Rican flavor profile, where the nuts play first fiddle with the creamy chocolate. Pistachio stands out the most among all the nutty notes. The creaminess is mixed with soft caramel and sweet vanilla. You can certainly use it as a component if you’re roasting for espresso, but the coffee will do itself the most justice if you medium-roast it to brew with traditional filter brewing.
ATTENTION! The picture shows Costa Rican beans, but not caturra peaberry as this is. Peaberry is a unique form and occurs in all arabica and robusta varieties. Normally, coffee beans grow in pairs as berries on coffee plants, but peaberry is a mutation that occurs at some point during the journey and only one round bean is formed in each berry. There are many myths surrounding peaberries. Some claim that they produce both a tastier and more nutritious coffee, but no further research has been conducted in this area. We simply note that the bean behaves normally in the roaster and that in this case it produces an exemplary coffee!
Our promise to you who roast yourself is to always give you the very best conditions: A hand-picked green coffee from the freshest possible harvest.
Since we primarily roast our own coffee, but also sell it unroasted, we are very keen to ensure that all our green coffee is from the freshest possible harvest. Because just as coffee should always be freshly roasted when you drink it, the freshness of the green coffee also has a huge impact on the end result.
€14.50
€14.50
Out of stock
