Nutty fragrance, sweet aroma, molasses dark chocolate, almonds, mild citrus acidity, medium bodied. Well balanced and sweet!
Medium to dark is best for this coffee. On the lighter side of a medium roast we get a really nice sugary sweetness. Darker roasts will accentuate the molasses and nice body while muting the mild citrus flavor.
are taken to Beneficio Palmichal where the coffee is carefully processed. In order to ensure picking only the ripest cherries, the best days of picking on each farm is chosen for cup quality and a higher premium is paid for the better selection. This approach allows more complexity in the cup, while rewarding the farmers that are committed to producing and picking the highest qualities.
All cherries received at the mill are sent into water for floater separation before being pulped and washed mechanically to consume significantly less water during the process. A Centriflux machine is used to spin the washed coffee to remove surface water on the parchment before the coffee is dried in large drum dryers that do not exceed 37.5ºC (just under 100ºF). Once the coffee is dried to 11% humidity it will rest for 2 Months before being hulled out of the parchment and sorted by weight, screen size, density and color.
The Santa Cruz community project was started during the 2014-2015 harvest in an effort to strengthen relationships with producers and buyers with the same level of commitment to high-quality coffee. The Coffee name refers to the small Community/Town of Santa Cruz, in the region of Tarrazu, where the coffee is grown and harvested.