Costa Rica Santuarino Fatima – 250g

The Santuario project have been innovators in coffee processing. This lot was soaked in a juice made from coffee cherries before pulping, a process which is said to jump start the flavour development, it is then pulped retaining 65% of the pectin fruit layer and then dried (black honey process). If this wasn’t unique enough the coffee is also a rare natural hybrid varietal called ‘Hibrido Tico’.

The complexity in the cup is real! It’s tropical, sweet, light and bright – which makes it awesome for the warmer weather. We find a slightly lighter roast with this 100 hour anaerobic natural processing method allows the fruitiness to really shine through and still pack a punch. It’s perfect for black coffees just about any way you can think to brew them – filter, aeropress, cold brew, espresso.

Notes of chocolate, blackcurrant & tropical fruit.