El Perezoso – Costa Rica

Although Costa Rica is a relatively small country, the climate is very diverse, and its impact on coffee growing is very important. Each region has its own specific climatic conditions that make Costa Rican coffee unique. The coffee we have chosen for you comes from the Coopro Naranjo project. The project has been in operation for more than 40 years and brings together small producers from the West Valley region, less than an hour's drive from the capital, San José.

This region and the whole of Costa Rica have been hit by devastating hurricanes and several really extreme weather events in recent years. This year it was mainly extensive drought during the autumn and heavier rains during the harvest. This year's harvest yield is therefore slightly lower than in previous years, but on the other hand, it is superior to quality.

Our lot was processed by the honey method. The coffee is only partially shelled and left to ferment and dry in the pulp. As a result, the coffee acquires higher sweetness and more fruity tones. The micro-lots are dried on African beds for about 12 days.

Espresso is beautifully honey-sweet with tones of candied fruit, gingerbread, and cocoa.