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The coffee plants grown here comprise the Bourbon, Caturra and Catuai varieties, which are processed by the honey method. The coffee comes from the Nacientes farm, owned by Marvin Monge Valverde. It is situated in the canton of Tarrazu, Cedral de Aserrí, at the altitude of approximately 1,700 m. The taste of the coffee is borne out in cocoa-like tones, while the aroma resembles cream and vanilla. The acidity of the coffee is sparkling, and the body smooth and velvety.
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
The coffee plants grown here comprise the Bourbon, Caturra and Catuai varieties, which are processed by the honey method. The coffee comes from the Nacientes farm, owned by Marvin Monge Valverde. It is situated in the canton of Tarrazu, Cedral de Aserrí, at the altitude of approximately 1,700 m. The taste of the coffee is borne out in cocoa-like tones, while the aroma resembles cream and vanilla. The acidity of the coffee is sparkling, and the body smooth and velvety.
High
The coffee plants grown here comprise the Bourbon, Caturra and Catuai varieties, which are processed by the honey method. The coffee comes from the Nacientes farm, owned by Marvin Monge Valverde. It is situated in the canton of Tarrazu, Cedral de Aserrí, at the altitude of approximately 1,700 m. The taste of the coffee is borne out in cocoa-like tones, while the aroma resembles cream and vanilla. The acidity of the coffee is sparkling, and the body smooth and velvety.
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
The coffee plants grown here comprise the Bourbon, Caturra and Catuai varieties, which are processed by the honey method. The coffee comes from the Nacientes farm, owned by Marvin Monge Valverde. It is situated in the canton of Tarrazu, Cedral de Aserrí, at the altitude of approximately 1,700 m. The taste of the coffee is borne out in cocoa-like tones, while the aroma resembles cream and vanilla. The acidity of the coffee is sparkling, and the body smooth and velvety.
High
Roasted coffee beans (100% arabica) with the flavouring of roasted hazelnut and a trace of coconut.
Roasted coffee beans (100% arabica) with the flavouring of roasted hazelnut and a trace of coconut.
Roasted coffee beans (100% arabica) with the flavouring of roasted hazelnut and a trace of coconut.
Roasted coffee beans (100% arabica) with the flavouring of roasted hazelnut and a trace of coconut.
This coffee comes from the Motherland Farm in the Nyamagabe District. The supreme taste is the result of the volcanic earth and high altitude of the plantation. The coffee is processed in the natural method, meaning whole coffee cherries are dried twice, including the pulp and husks. This lends t...
This coffee comes from the Motherland Farm in the Nyamagabe District. The supreme taste is the result of the volcanic earth and high altitude of the plantation. The coffee is processed in the natural method, meaning whole coffee cherries are dried twice, including the pulp and husks. This lends t...