Pick a point on the map to discover the story behind the coffee.
Costa Rica · Tarrazú, San José
Costa Rica Tarrazú Las Lajas
Honey
Yellow peach
Brown sugar
Cocoa
The "honey" process removes the cherry skin but leaves part of the sticky mucilage around
the bean while it dries. At the Las Lajas micro-mill, this mucilage slowly caramelises in
the sun and gives the coffee its characteristic honey-like sweetness.
On the slopes of southern Huila, the Ramírez family grows 6 hectares of coffee shaded by
banana trees. Cherries are pulped the same day, fermented for 36 hours, then dried in a
greenhouse. A round, balanced everyday coffee, great as filter or espresso.
On the Cerrado Mineiro plateau, clearly defined dry and rainy seasons allow whole cherries
to dry directly on large patios. The result: an indulgent, low-acidity, full-bodied coffee —
our espresso base.
In the Guji highlands, around 600 families deliver their cherries to the Buku Sayisa
station. The whole cherries dry for three weeks on raised African beds, turned by hand
several times a day — this slow drying is what gives such intense red-fruit notes.
Producer
Station de lavage Buku Sayisa (petits producteurs voisins)
Around Lake Laut Tawar, farmers use "giling basah" (wet-hulling): the bean is hulled while
still moist, speeding up drying in this rainy climate. This method, unique to Indonesia,
produces a deep, woody, spicy cup — the opposite of African coffees.
