Rounded, well structured, slightly fruity and greatly balanced. This coffee proves once again that Costa Rica has some of the best coffee terroirs in the world
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This 4 hectares farms is located above a lake, hence the name of this coffee. As often in Tarrazu, it has its own micro mill.
The cherries are depulped right after picking, in order to avoid fermentation before depulping. According to the type of coffee being produced, the Eco pulper are configured accordingly, adjusting the level of pulp left on the parchment.
For this lot, the left 20% of pulp on the parch. They let it dry for 10 days and moved it every 30 minutes to prevent over fermentation, and covered at night to prevent the parchment to get wet. Once the lot arrived at 10,5% humidty, it has been stored in parchment until sold and finally deparched.
Don Vernie is the 4th generation of coffee farmers. Passionate by coffee since he was young, he made a lot of fermentation and drying tests that he provided to Q-Graders and cuppers for feedback. Once he was happy with the results, in 2013, he started selling specialty grade lots. In parallel, the family runs a touristic business around coffee production and culture in Costa Rica.