Costa Rica Bambú

Producer/Farm: Bambú  - BY Joiner Alvarado
Region: Costa Rica, Rivas, Chirripo
MASL: 1950
Process: Honey Process (pulped and dried with mucilage intact)

• Process notes - Most of the outer fruit is removed mechanically, while the sticky mucilage remains during drying, producing a honey-processed bean with moderate acidity and big body, ideal for syrupy espresso and complex brewed profiles

Varietal: Caturra, Catuaí (Caturra types & modern hybrids)
SCA Score: 87.5
Tier Name: Ceiba
Roast Level: 3 ☕️ - Medium

Best Brewing Method: Espresso · Drip · Pour Over

• Flavor Note 1: Dark chocolate bar, intensely bittersweet
• Flavor Note 2: Black fig & rustic fruit accent
• Flavor Note 3: Spiced sugars, molasses, cinnamon & hints of clove

Roaster's Note: Bambú’s honey process gives this coffee fun body with a great mouthfeel of rich dark chocolate and hints of fruity origins. Our roast is balance of both of these, with hints of bittersweet chocolate for a rich espresso friendly pallet and a hit of fruity fun for th pour over and drip folks. This ones a versatile coffee with depth and warmth a perfect for the end of winter and spring tries to come to life. 

Size: 220g