Excellent grade 100% Arabica specialty coffee from Costa Rica’s Central Valley region, from Brumas del Zurqu\u00ed micromill. The dark roast brings bolder, more chocolate like profile while still preserving some of the winey-fruity complexity of the product. Sold as 250 g or 500 g .<\/p>\n
Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia.
\nThe mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. Neighboring farms deliver cherries to this micromill.<\/p>\n
Roast: dark<\/strong><\/p>\n Flavours<\/strong>: Spices and cooked coffee cherry with mild cocoa flavors. Winey acidity and mellow sweetness.<\/p>\n Process: natural<\/strong> Variety & Farm<\/strong>: Villa Sarch\u00ed (dwarf Bourbon mutation), 1400\u20131800 MASL elevation, Central Valley, Costa Rica.<\/p>\n Recommended preparation methods<\/strong>: Sustainability<\/strong>: Small micromill with full traceability of the sourced products. Generates employment, and provides a positive social and economic impact to his community through coffee.<\/p>\n The packaging is fully recyclable (level 4) in plastic waste.<\/p>\n <\/p>\n","protected":false},"featured_media":2557,"comment_status":"open","ping_status":"closed","template":"","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Caf\u00e9 Tiko | El Colibri - Costa Rica Specialty Coffee","_seopress_titles_desc":"Excellent grade specialty 100% Arabica whole-bean coffee from Costa Rica (Brumas del Zurqui Micromill,\u00a01400-1800m), natural processed, in a dark roast.","_seopress_robots_index":""},"product_brand":[214],"product_cat":[64,68],"product_tag":[],"class_list":{"0":"post-2392","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_brand-cafetiko","7":"product_cat-our-coffees","8":"product_cat-whole-bean-coffee","10":"first","11":"instock","12":"shipping-taxable","13":"purchasable","14":"product-type-variable","15":"has-default-attributes"},"jetpack_sharing_enabled":true,"pll_sync_post":[],"lang":"en","translations":{"en":2392,"hu":2391},"_links":{"self":[{"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/product\/2392","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/comments?post=2392"}],"version-history":[{"count":2,"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/product\/2392\/revisions"}],"predecessor-version":[{"id":2567,"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/product\/2392\/revisions\/2567"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/media\/2557"}],"wp:attachment":[{"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/media?parent=2392"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/product_brand?post=2392"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/product_cat?post=2392"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/cafetiko.com\/index.php\/wp-json\/wp\/v2\/product_tag?post=2392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nNatural coffees are typically processed the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of debris. In many places this initial sorting happens via a float tank: Damaged and defective cherries will float to the top to be removed, while high-quality coffee will sink to the bottom to be cleaned and dried. After sorting, cherries are spread on raised drying beds, table, tarps, or patios, where they will be rotated constantly throughout the course of drying. Drying can take an average of 30\u201340 days, depending on the weather until they reach optimal moisture level \u2014 this process gives the bold, fruity character.<\/p>\n
\nModern, fruity espresso. The dark roast brings bolder, more chocolate like profile while still preserving some of the winey-fruity complexity of the product.<\/p>\n