Penelope’s choice… her first coffee! This is a special coffee to us, as we’ve worked and shared time with the Ureña family on their farms in Costa Rica. If you know much about unicorns… you’ll know that their super power is shown in a picture near their tail, so not only does this unicorn have wings, it also has the super power of ‘cofee’ - handwritten and illustrated by ‘our’ Penelope!
PRODUCER - MARTIN UREÑA
FARM - BENEFICIO LA CHUMECA
ORIGIN - SAN PABLO, TARRAZÚ, COSTA RICA
PROCESS - ANAEROBIC FERMENTATION 777
WE TASTE - STRAWBERRY, PINEAPPLE, PASSIONFRUIT & PINK GRAPEFRUIT
FILTER | LIGHT ROAST
Process: 777 (Double Fermentation)
“The 777 is a mixed between the aerobic and anaerobic fermentation. In the first one the aerobic, the oxygen is in touch with the coffee so the temperature increases faster, and for the second one, the anaerobic fermentation. We introduce the coffee in to the stainless steel stanches, they are hermetic for that reason we have a little oxygen in the process. Every 2 hours we need to take different measures such as: Brix degree in the coffee juice, ph, temperature and time. When the combination of variables is adequate we need to put the coffee in the African beds for the drying process.”
Penelope’s choice… her first coffee! This is a special coffee to us, as we’ve worked and shared time with the Ureña family on their farms in Costa Rica. If you know much about unicorns… you’ll know that their super power is shown in a picture near their tail, so not only does this unicorn have wings, it also has the super power of ‘cofee’ - handwritten and illustrated by ‘our’ Penelope!
PRODUCER - MARTIN UREÑA
FARM - BENEFICIO LA CHUMECA
ORIGIN - SAN PABLO, TARRAZÚ, COSTA RICA
PROCESS - ANAEROBIC FERMENTATION 777
WE TASTE - STRAWBERRY, PINEAPPLE, PASSIONFRUIT & PINK GRAPEFRUIT
FILTER | LIGHT ROAST
Process: 777 (Double Fermentation)
“The 777 is a mixed between the aerobic and anaerobic fermentation. In the first one the aerobic, the oxygen is in touch with the coffee so the temperature increases faster, and for the second one, the anaerobic fermentation. We introduce the coffee in to the stainless steel stanches, they are hermetic for that reason we have a little oxygen in the process. Every 2 hours we need to take different measures such as: Brix degree in the coffee juice, ph, temperature and time. When the combination of variables is adequate we need to put the coffee in the African beds for the drying process.”
