This honey-processed coffee is grown at the Las Lajas Estate in Costa Rica's Central Valley at an altitude of 1,400 to 1,600 meters. It is a field blend of common regional varieties, including Caturra, Catuai, Bourbon, and Villa Sarchi. The coffee is processed by depulping ripe cherries while leaving the mucilage intact, followed by drying on raised beds. The resulting cup features notes of cooked pineapple and mellow caramel, characterized by a sugary sweetness and winey 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.
