Costa Rica | Hacienda Colima | Caturra | Natural | Espresso | 250g Scales This Catuai is processed using

This Catuai is processed using his own anaerobic slow dry (ASD) method

Elevation: 1950-2300 masl

Since it was his first time

When the first-ever Indonesian Cup of Excellence competition was announced

the coffee cherries are fermented in a sealed tank for five days before being dried on raised beds for 45-60 days

Costa Rica | Hacienda Colima | Caturra | Natural | Espresso | 250g Scales This Catuai is processed usingRegion: Barva Volcano, Alajuela, Central Valley Elevation: 1500 masl About: Hacienda Colima has been in the Castro Kahle family since the 1840s and is today managed by Alejo Kahle Castro, a fifth generation producer. Alejo is a master of his craft and has placed multiple times in the Costa Rican Cup of Excellence. Hacienda Colima sits high on the slopes of the Barva Volcano in the Central Valley of Costa Rica, an area famous for producing incredible