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This coffee comes from the Las Adelitas farm owned by brothers Ernesto and Marco Vinicio Ruiz. The farm lies in the central region of Heredia at the altitude of 1,350 m. The Red Catuai and Obata coffee varietals are processed the via the dry method. The aroma is imbued with blackberry and blackcurrant, followed by sweet chocolate, while the taste is fruity with the flavour of walnut. The coffee boasts sparkling acidity and a rich body.
Preparation: select the correct grind of coffee corresponding to the method for preparing your favourite type. For 100 ml of water allow 7 g of ground coffee. Use hot water of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: http://www.oxalis.cz/making-coffee
This coffee comes from the Las Adelitas farm owned by brothers Ernesto and Marco Vinicio Ruiz. The farm lies in the central region of Heredia at the altitude of 1,350 m. The Red Catuai and Obata coffee varietals are processed the via the dry method. The aroma is imbued with blackberry and blackcurrant, followed by sweet chocolate, while the taste is fruity with the flavour of walnut. The coffee boasts sparkling acidity and a rich body.
High
This coffee comes from the Las Adelitas farm owned by brothers Ernesto and Marco Vinicio Ruiz. The farm lies in the central region of Heredia at the altitude of 1,350 m. The Red Catuai and Obata coffee varietals are processed the via the dry method. The aroma is imbued with blackberry and blackcurrant, followed by sweet chocolate, while the taste is fruity with the flavour of walnut. The coffee boasts sparkling acidity and a rich body.
Preparation: select the correct grind of coffee corresponding to the method for preparing your favourite type. For 100 ml of water allow 7 g of ground coffee. Use hot water of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: http://www.oxalis.cz/making-coffee
This coffee comes from the Las Adelitas farm owned by brothers Ernesto and Marco Vinicio Ruiz. The farm lies in the central region of Heredia at the altitude of 1,350 m. The Red Catuai and Obata coffee varietals are processed the via the dry method. The aroma is imbued with blackberry and blackcurrant, followed by sweet chocolate, while the taste is fruity with the flavour of walnut. The coffee boasts sparkling acidity and a rich body.
High
...roasted coffee with the flavour of fine chocolate and hazelnuts
...roasted coffee with the flavour of fine chocolate and hazelnuts
This coffee is sourced from a plantation below Mt. Kenya in Kirinyaga County, where the plants grow at altitudes of 1,500 – 1,800 m in red volcanic soil. Of the Bourbon cultivar, the ripe cherries are processed in the washed manner, for which solely clean water from a local river is used. The aro...
This coffee is sourced from a plantation below Mt. Kenya in Kirinyaga County, where the plants grow at altitudes of 1,500 – 1,800 m in red volcanic soil. Of the Bourbon cultivar, the ripe cherries are processed in the washed manner, for which solely clean water from a local river is used. The aro...
Roasted coffee beans from a plantation (100% arabica). Hoja Blanca is a cooperative that contributes by cleansing and selling coffee to small-scale growers in the highly inaccessible region of Cuilco in the Huehuetenango department. Coffee from this area is the finest in Guatemala. Its significan...
Roasted coffee beans from a plantation (100% arabica). Hoja Blanca is a cooperative that contributes by cleansing and selling coffee to small-scale growers in the highly inaccessible region of Cuilco in the Huehuetenango department. Coffee from this area is the finest in Guatemala. Its significan...