Raspberry, poached pear, rose water
Medium bodied with vibrant acidity
Country: Costa Rica
Altitude: 1500-1700m above sea level
Process: Red Honey
Producer: Alejo Castro
Harvested: January 2018
Marsellesa was developed through a hybrid of Sarchimor and Caturra. It’s highly valued for its high quality in the cup and resistance to leaf rust (thanks to its Sarchimor heritage)
Since the mid-2000s there has been an increasing focus on the establishment of micro-mills in Costa Rica to increase their production of traceable, high quality lots of coffee.
The area generally considered to produce the highest grade coffee in Costa Rica. Farmers from other regions are known to market their coffee as ‘Tarrazú’ due to the strength of the name
This technique leaves some flesh on the coffee cherry as it is washed and dried. This tends to give a slightly sweeter flavour, but can also reduce the quality and longevity of the coffee due to the fermentation of the sugars in the flesh.
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from Rung'eto Farmers Cooperative Society
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