El Cipres is located in the Tarrazu Region. The Estate belongs to the Camacho Portugues Family since 1939. The family has dedicated their lives to the agricultural practices of coffee and livestock. To this day, the family continued the legacy to be carried through generations and is now able to produce such high-end specialty grade coffee.
El Cipres coffee is honey processed which means removing the skin and pulp while leaving the mucilage, also known as honey, still attached to the bean. Because it is dried with mucilage attached, there is a little bit of fermentation process happening. The fermentation process gives that refreshing acidity we get from this coffee.
We have roasted this to medium to bring out the bittersweet caramel while preserving the apple and grape acidity. It also has a creamy texture which makes this fantastic to drink on its own.
Origin: Costa Rica
Estate: El Cipres
Region: Llano Bonito De Leon Cortes, TARRAZÚ
Harvest Year: 2017
Varietal: Catuai & Caturra
Processing: Honey Processed
Notes: Apple, citrus, chocolate and creamy body.