This coffee is a Centroamericano variety from the Aquiares Estate in the Turrialba region of Costa Rica, grown at 1200 meters altitude. It is processed using an anaerobic natural method, where cherries are fermented in a stainless steel tank for 24 hours before being dried on ceramic patios and solar dryers. The flavor profile is deep and fruit-saturated, featuring notes of strawberry, red wine, milk chocolate, caramel, and grapefruit. This coffee is roasted as an Omni roast, suitable for various brewing methods.
Cafen is a specialty coffee roastery based in Edinburgh, Scotland, with a brew bar on Dundas Street and a dedicated roasting facility nearby. The roastery practices intentional light roasting with a focus on preserving the vibrancy, complexity, and terroir of each lot. Sourcing is built on transparency and named producer partnerships, with current offerings drawn from Colombia, Ecuador, Mexico, and Peru, featuring farmers like Edinson Argote and the Patio Bonito project in Huila. The approach is described as minimalist yet intentional, balancing science and intuition to showcase each coffee at its best expression.
