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Arabica-Milky Espresso - Brazil & CR Blend

Arabica-Milky Espresso - Brazil & CR Blend

★★★★★ (2)
Dhs. 185.00 AED
Dhs. 185.00 AED
Sale Sold out Wholesale: 5kg Min
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  • Washed and Natural Process
  • Medium Espresso Roast
  • Tasting notes of milk chocolate, almond, cherry
    Weight
    Type

    Single bag weight: 250g | Total Bundle weight: 750g

    • Artisanal
    • Sustainable
    • Traditional

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    Details

    Coffee from Tarrazú, Costa Rica and Cerrado, Brazil

    Relatively heavy body with a complex cup profile and exquisite aroma.

    Tasting notes:

    A harmonious blend of Costa Rica and Brazil, crafted through both washed and natural processes to indulge your senses with the aroma of milk chocolate and captivate your palate with the richness of almond and the smoothness of toasted almond.

    Roast: Medium/Espresso

    Varieties: Catuai

    Farm

    Don Miro, Tarrazú (San Marcos)

    Roilyn Monge is the fourth generation of his family harvesting coffee in Tarrazú. After leaving town to embark on a different career, Roilyn returned to the field to do what he loves and has been doing since he was 6 years old. 

    He is satisfied when he knows that there is a person in another part of the world enjoying his hard and beloved production and to welcome visitors at the farm and show them his lifestyle and the science behind harvesting.

    The sweet caramel is his favorite and he describes it as “it is very sweet and has an exquisite aroma, with notes of chocolate and caramel, very intense for the daily coffee that I need and I drink it 4 times a day”.

    • Franklin Castillo

      San Antonio Farm

    • Ivannia Valverde

      San Luis Farm

    • Roilyn Monge

      Don Miro Farm

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    Coffee Process

    A great cup begins with a seed. After two years of growing on the coffee tree, the ripe cherries are handpicked and then processed.

    • Washed: Fruit (mucilage) removed for a clean, bright cup.
    • Honey: Some fruit (mucilage) left on, adding sweetness.
    • Natural: Dried whole, richer and fruitier.

    • Anaerobic: Whole or with some mucilage, fermented without oxygen, winey and bold.

    The beans are then dried, rested, milled, and shipped.

    Small-batch Roasting

    We roast in small batches to bring out better flavor and ensure your coffee arrives fresh.

    Smaller batches allow us to fine-tune the roast curve, adjusting heat and timing with precision so each bean develops its natural sweetness and aroma.

    Eco-friendly Packaging

    Our coffee now comes in PCR (Post-Consumer Recycled) bags, giving a second life to plastics and keeping waste out of landfills.

    They reduce our carbon footprint while providing an absolute oxygen barrier to keep your microlots fresh.

    Deliveries arrive in kraft boxes.

    Once empty, recycle them.