Diversity: Villa Sarchí: Harvested between 1450 and 1750 metres above sea level.
Process: (Honey): More than 70% of the bean's natural honey (mucilage) is preserved in the wet grinding process, in order to obtain a better balance of flavours in the cup. This is due to the fact that the sugars present in the bean are brought to an optimum point of drying in the dry process and caramelised in the roasting process, enhancing the sweet sensory experience in the cup.
Medium roast flavour: Complex coffee with exotic aromas. In the cup, it has a fruity aroma with notes of dry seeds such as nuts, a citric acidity similar to ripe mandarins and a creamy body.
Dark Roast Flavour: It is a coffee with sweet chocolate notes, with flavours of cocoa and dark chocolate, its acidity is low and its body is high. In the cup it has sweet aromas and its texture is more harmonious.
Roasting:It is offered in medium and medium-dark roasts.
