This is a direct trade coffee from Costa Rica, specifically from Finca La Casa in the San José region. Produced by Cristina Solis at altitudes between 1510-1680 meters above sea level. The coffee features Caturra, Catuai, and Costa Rica 95 varieties, all 100% Arabica. It is processed using the natural sun-dried method. The flavor profile includes tangerines, sweet green grapes, stevia, and a sparkling acidity with a juicy character. The coffee has a medium body with refreshing acidity, very sweet and fruity aftertaste, and a fresh peppermint-like sparkling touch reminiscent of twisting citrus peel. This is a very light roast despite its brownish color due to the beans' high sugar content which caramelizes quickly.
Cenk Erlevent founded this independent specialty coffee roastery in 2021, bringing his creative background from the photography and film industry to the art of coffee roasting. His multicultural experience across six different cultures infuses each roast with what he describes as "a little bit of Turkish Spice, French Love, Spanish Salsa, Italian Espresso and Swiss Perfectionism." Bean in Progress operates on the philosophy of "go for progress, not perfection," acknowledging that while the best coffee doesn't exist, their beans are always evolving through sustainable sourcing from selected farms in Brazil, Costa Rica, and Rwanda, combined with transparent product declarations that create balance between farmers and customers.
