Single Origin

Costa Rica El Papal Natural

caramel . yellow berries . rum raisin

Whole Beans

179,00 kr

We have worked with the producer Don Tacho and the washing station Juanachute every year since we started Gringo, we love his coffee. Don Tacho's willingness to experiment and improve is unparalleled, he is one of our most dynamic producers.

On this microlot, the coffee cherries are allowed to ferment in their own pulp in thin layers for three to five days, with temperature control. After that, a spontaneous drying begins, where the beans lie in thicker layers, which extends from 13-18 days (depending on the heat in the air). When the moisture content in the berries reaches a couple of percent above the final moisture content, the berries are packed in airtight bags where they rest for five weeks before export. All these steps mean that we have had the privilege of roasting an incredibly tasty, soft, delicious & sun drenched coffee. 

Weight 0,25 kg
Country

Costa Rica

Producer

Juanachute

Huila

Tarrazu

Altitude

1800 meter.

Cultivar

Caturra

process method

Natural

Drying Method

Raised drying beds under UV protection 

harvest period

February 2022

Lot-size

220 kilo

Brewing Facts

Pour Over, Aeropress, French press.

GRINGO'S TERMS OF PURCHASE

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