The Sweet Filter | Costa Rica
Aroma: apple pie, cinnamon
Flavour: cinnamon
Aftertaste: brown sugar
Sweetness: high
Acidity: medium / high
Body: medium
Aroma: apple pie, cinnamon
Flavour: cinnamon
Aftertaste: brown sugar
Sweetness: high
Acidity: medium / high
Body: medium
Aroma: apple pie, cinnamon
Flavour: cinnamon
Aftertaste: brown sugar
Sweetness: high
Acidity: medium / high
Body: medium
Ideal for: French Press / AeroPress / V60 / Chemex / Cappuccino / Flat White / Cold Brew
Region: Tarrazú
Farm: William Elizondo Carvajal
Species: Arabica
Varietals: Caturra / Catuai
Process: Honey (Anaerobic)
Altitude: 1.450mts - 1.750mts
Special Features: Organic certified / Fair Traded
“very special, unique notes. love it.”
Lea
From our farmers
Tarrazú region is worldwide known as the “gold mine” of coffee due to its excellent natural resources. The high altitudes, the temperate climate and the well-defined seasons create ideal conditions for the slow ripening of the coffee cherries, ending up in a top-quality product.
This specific coffee bean is grown in small fincas located just 2 hours away from San José region at an altitude of 1.500 - 1.700 meters above sea level. It is hand-picked, making sure the ripest cherries are selected. Many of the farmers deliver their ripe cherries to external wet mills, known as ‘beneficios’, where they are further processed. Our Costa Rican coffee is processed by the ‘Beneficio San Diego’ mill, which has been in operation since 1888, utilising state-of-the-art technology to ensure the highest quality. San Diego mill also plays a central role in community work and promotes sustainable cultivation methods.
This honey-processed coffee goes through a special anaerobic fermentation process. This involves fermenting the coffee cherries in an oxygen-free environment, converting the cherries' natural sugars into special acids. This process produces unique, high complex flavours that are further enhanced by selecting the ripest cherries from the highest altitudes of Tarrazú. After fermentation, the coffee is dried on sun terraces until it reaches the optimum moisture content and then rests to further develop its final flavour notes.
The complex structure of this coffee makes it particularly multi-faceted and ensures that the flavours linger on the palate for a long time.
Hi I’m Juan, and I started Gufo Nero as a labor of love to share with you incredible flavours and aromas from many corners around the world.
Through delicately roasted coffee, I’m here to bring you a sip of happiness, pulling you out of the daily grind for a few minutes.