This coffee is produced at the Aquiares estate in the Turrialba region of Costa Rica at 1200 meters altitude. It features the Mariana variety, an F1 hybrid developed by crossing IAPAR 59 with an Ethiopian landrace. The coffee undergoes an anaerobic natural process, where cherries are fermented in oxygen-free tanks before being dried on raised beds and patios. This process results in a flavor profile characterized by notes of candy, poached pear, and orange wine.
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.
