Tropical Ether

Coffee from Tarrazú, Costa Rica

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

Tasting notes:

A 3-day cold honey anaerobic fermentation in the river followed by 10 days of sun-drying gives you a sophisticated acidity with tropical tasting notes of passion fruit and pineapple, filling in with rose tea for a fermented finish and a complex mouthfeel.

San Luis, La Cabaña (San Marcos, Tarrazú)

Ivannia Valverde has spent her life cultivating coffee in San Marcos, Tarrazú. The operations are primarily driven by women, bringing a unique focus on detail and resilience to every harvest.  She views coffee as a commitment to the land, rooted in the three pillars of sustainability: environmental, social, and economic. You can see Ivannia implementing water-saving systems, revaluing coffee by-products into organic compost, and planting native trees to protect the biodiversity and climate of her farm.

Sustainability is her way of life, and she ensures her coffee is processed in harmony with nature, using clean energy and sun-drying techniques. She says, "Our goal is to produce specialty coffee while preserving the resources of our region, ensuring that the legacy of Tarrazú continues for many generations to come."