Roast Level: Light

Bag Size: 12 Oz.

Elevation: 1600-1750 MASL

Region: Tarrazú

Producer: Luis Eduardo Campos - Cordillera del Fuego

Process: Natural Thermic Fermentation

Varietals: Caturra, Catuai

Tasting Notes: Mixed Berry Compote, Mimosa, & Wild Hibiscus

Description: This coffee hails from the Tarrazú region of Costa Rica, and was fermented using a new and experimental thermic process called a Termico processes. The process is a new, experimental coffee process invented by Don Luis Campos of Cordillera de Fuego. The process starts with cherries picked at their ripest, allowing them to have a high sugar content and thus feeding the Termico process. The coffee cherry and mucilage is left on the bean, which is the natural or dry processing. Then the coffee cherries are exposed to heat which begins to break down the natural sugars of the cherries, slightly caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a round and balanced cup. This really comes through and creates an incredibly decadent and complex cup. On the front end, you get extremely sweet notes of mixed berry compote and nice floral undertones, like that of blueberry spruce. The body is light and delicate, accompanied by notes of mimosa and a touch or toasted almond. The mouthfeel is creamy and coating, finishing smooth and clean, with a lingering note of wild hibiscus, as well as a hint of milk chocolate. This cup is extraordinarily well balanced, with wonderful clarity. We highly recommend grabbing this exciting coffee while it's around!

Espresso Notes:

Recipe: 20g of coffee into 40g of espresso output. Approx. 22-27 second extraction.

(Mahlkonig K30 grinder and Faema E-Nova A1 Espresso machine)

The experience from the espresso begins with super heavy aromatic notes of liqueur and Captain Crunch that pleasantly sit on the nose. It then seamlessly transitions into a very bright and juicy raspberry or bing cherry fruitiness. The juiciness fills your mouth and softly turns into a semi-tart tannin, like a fruited wine, but sweeter like mead or honey. As the brightness finally starts mellowing into a brown sugar sweetness, you get a very subtle cinnamon note that leaves the espresso lingering like Mexican chocolate.

Recommended: An espresso as dynamic as this one really can not go wrong. Inspired by various World Barista Champion recipes, I have been sipping it as a chilled extraction, more commonly referred to as a shocked espresso.

Shelf Life: An unopened bag will remain tasty for five months due to our processes and packaging. We remove most of the oxygen from each bag during our packaging process and replace it with food-grade nitrogen to lovingly cradle these precious beans for a long time. We use the highest quality bags with one-way valves to retain the low-oxygen environment we create and allow our coffee to off-gas naturally.

Covid Notes: To keep everyone safe during this challenging time, you can choose to receive this via mail, in-store pick up, or curbside pick up.

Curbside Pick Up: To take advantage of curbside pick up, place your order online and choose in-store pick up. Once you’ve received notice your order is ready for pick up, head down to Local Roasters during business hours and call Local Roasters at (316)-239-6016 when you arrive. We’ll be happy to bring your purchase out to your vehicle.