Costa Rica: SHB Naranjo Cattleya Natural
Our go-to when checking out a new shop, it's only fitting that our very first offering would be from Costa Rica.
A strictly hard bean from the Coop Naranjo, this coffee is a natural process, bringing big fruit and sweetness to the cup. We finish the roast just shy of 400 degrees, giving us a medium-light roast that highlights the fruit while providing a touch of roasty goodness – first crack is still rolling.
This Costa Rica coffee reminds us of peach cobbler, with a touch cocoa.
Bright with a cherry punch in the face as an espresso. Bold and smooth in the press pot. Our favorite is a rich cup brewed in the Chemex.
Sold as whole bean. Find out more in our FAQs.
Elevation: 1300 to 1700 meters
Milling Process: Natural
Drying Process: Patio and solar dried machine
Harvest: January to March