La Pachuca - Costa Rica - Honey Fermentation

About This Coffee

A particularly aromatic coffee from Costa Rica by Roberto Mata, a pioneer in sustainable coffee cultivation. Processed in his own M+M Micromill with Honey Fermentation (120 hours fermentation with mucilage). Drying on African drying beds with 2 days of sun and 13 days of shade. Coffee of remarkable complexity, clarity and pronounced fruitiness.