This coffee is a Milenio variety from Finca Don Joaquin in the Tarrazú region of Costa Rica, grown at an altitude of 2500 meters. It undergoes a lactic fermentation washed process, where cherries are fermented with selected lactic acid bacteria before being washed. The flavor profile is layered and fruit-bright, featuring peach sweetness at the center, with notes of grape, green apple, vanilla, cacao nibs, and brown sugar. It offers a creamy, complex body with refined acidity.
Cafen is a specialty coffee roastery based in Edinburgh, Scotland, with a brew bar on Dundas Street and a dedicated roasting facility nearby. The roastery practices intentional light roasting with a focus on preserving the vibrancy, complexity, and terroir of each lot. Sourcing is built on transparency and named producer partnerships, with current offerings drawn from Colombia, Ecuador, Mexico, and Peru, featuring farmers like Edinson Argote and the Patio Bonito project in Huila. The approach is described as minimalist yet intentional, balancing science and intuition to showcase each coffee at its best expression.
