This Natural microlot from Finca La Esmeralda in Costa Rica is processed at La Cumbre Micromill. Grown at 1,200–1,900 metres with Catuai and Caturra varieties, it is a single-origin microlot emphasizing distinct terroir through small, family-run micromills. Natural processing yields notes of dried raspberry, cooked cherry, hibiscus, chocolate depth, and bright acidity.
A true icon of Melbourne's coffee scene, St. ALi was founded in 2005 and has been a pioneer of the specialty coffee movement in Australia. Known for being innovative and uncompromising on quality, their approach involves direct trade relationships with growers and in-house roasting to create unique and exceptional coffee experiences.
