Hacienda Copey was founded in 2011 with the aim of “producing high-quality specialty coffee” in the Tarrazu district of Costa Rica. They have won the Cup of Excellence twice in the past and combine rare terroirs, attractive varieties centred on Geisha, and various processing methods to produce coffee with complex tastes.
They carefully produce coffee in a unique climatic environment created by a diverse ecosystem that maintains nature at an altitude of 2,000 m. They cultivate varieties suitable for Costa Rica’s growing environment, centring on Geisha, which requires delicate and advanced cultivation techniques.
This is the Villa Robos varietal the siblings of the Villa Sarchi varietal. Once dark red ripe cherries are picked, it goes straight to the flotation tank to wash and remove all unripe floating cherries. This is crucial as unripe cherries will damage the aromatics of ripe cherries during anaerobic fermentation.
Coffee cherries in whole then go into a sealed stainless steel tank for anaerobic fermentation, this ensures no oxygen goes in that may affect the consistency of fermentation. The pressure build-up within the tank further intensifies the sweetness & aromatics of coffee.
Anaerobic coffees have a superb vibrancy of fruity notes. With water apple juiciness, follow with a pear & apricot fruity notes, finish with hints of chocolate aftertaste. A delightful coffee that makes a lovely morning cuppa.
Brewing Recipe :
1 : 15
25th of June
200g pack coffee ship in 1-2 working days
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