A single-origin coffee from the Los Santos region of Costa Rica, grown on the Cordillera de Fuego farm by producer Fernando Cordero at 1600–1950 m.a.s.l. The Catuaí variety — a cross between Mundo Novo and Caturra — is processed using the Anaerobic A2 method: pulped cherries are fermented in sealed stainless-steel tanks for 18–23 hours, then sun-dried. This Omni roast delivers cinnamon, nutmeg, blood orange, dried plums, and baked crimson apple notes, suited for both espresso and filter extractions.
A Bucharest-based roastery founded by Teodora and Ionuț Pătrașcu, focused on traceability and direct relationships with farmers to source and roast high-quality beans.
