This single-origin coffee from Juan David Chinchilla of La Cumbre in Costa Rica features Pink Bourbon variety processed using an anaerobic method. The cherries underwent a 24-hour fermentation before depulping, followed by another 24 hours of fermentation with mucilage. The coffee was then washed, dried in parabolic dryers, and stored at 11% humidity. The result is a floral, well-balanced cup with sugarcane and brown sugar sweetness, complemented by yellow fruit notes of passion fruit and lemongrass.
Based in Brooklyn, New York, Superlost Coffee is a unique roastery that blends specialty coffee with art. For each new single-origin coffee they release, they commission a different artist to design the bag, creating a new piece of art for every batch. They are committed to roasting high-quality, traceable coffee while providing a platform for emerging artists.
