Description
Country: Costa Rica
Region: Tarrazú
Farm: La Victorina, farmer: Eduardo Ramirez
Variety: Gesha
Altitude: 1,850–2,100 meters
Processing: natural
Tasting notes: strawberries, wild berries, black cherries, brown sugar, basil
Costa Rica La Victorina— a lot with medium-high acidity. A complex coffee, suitable for drip or fruity espresso; can be ground upon request.
Coffee selection and roast profile: Delia Avram
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For a good coffee at home, follow these steps
1. Storing coffee in Arusha bags
Keep your coffee fresh in Arusha bags to enjoy every cup.
2. The coffee must be rested.
It is recommended to rest the coffee for 3-10 days after roasting, depending on the type and brewing method.
3. Aim for extraction
Get the ideal shot for a rich and balanced espresso.
4. Enjoy the COFFEE.
Enjoy the crisp notes and balanced taste with every sip.
