This coffee is a Centroamericano variety grown at the Aquiares Estate on the slopes of the Turrialba Volcano in Costa Rica at 1200 meters altitude. It is processed using the red honey method, where the coffee is dried with its mucilage intact for 18-24 days to enhance sweetness and body. The flavor profile features notes of blood orange, honey, and strawberry laces. This coffee is carbon neutral and reflects the estate's commitment to regenerative agriculture.
Round Hill Roastery has been roasting in Radstock, a few miles south of Bath in Somerset, since 2012, when third wave specialty coffee was still in its early days in the UK. The focus from the start has been single farm and single estate coffees, sourcing the best seasonal harvests from independent growers and cooperatives and paying a premium for distinctive character. Roast profiles are designed to highlight the dynamic flavours naturally present in each coffee. Packaging is colour coded: blue bags for filter, pink for espresso. The roastery is open for tours where visitors can watch the roasting, taste the house blend, and learn about sourcing.
