Costa Rica - Monte Copey "La Mesa" BLACK WASH Tipica

About This Coffee

A new exciting process has been developed by Enrique for this year's Tipica lot from La Mesa – it is called black wash. For this process the cherries are de-pulped and the skins are removed but all mucilage is left on the seeds. The coffee is put in a closed tank which is temperature controlled. It stays in the tank for 48 hours until it takes on a dark colour and after that it gets rinsed in clean water before being moved to the drying tables. The result is an incredibly clean coffee with a complex structure with intense notes of dark berries.