This coffee is a Bourbon, Pacas, and Catimor mix from the Tarrazu region of Costa Rica, grown at 1450 meters altitude near the Irazu Volcano. It is processed using a yeast-inoculated method where cherries are sprayed with a yeast solution and partially pulped before drying on African beds for 25 days. The flavor profile features a floral aroma, a round body, and sweetness reminiscent of cherries. It offers a balanced acidity with notes of hibiscus and an aftertaste of nuts and spices, specifically cardamom.
Based in London, Nostos Coffee is a micro-roastery inspired by the Greek word for "homecoming." Their philosophy is to create a sense of comfort and connection through coffee. They roast in small batches, focusing on quality and the unique story behind each bean, aiming to bring a taste of home with every cup.
