Detour - Piesan
COF-DT-0101Grown by renowned producer Luis Alberto Monge at his Piesan farm in San Lorenzo de Tarrazú, Costa Rica, this Catuai variety is cultivated at an elevation of 1,950 meters. Processed using the honey method at the family-owned micro-mill, La Lia, the coffee undergoes partial fermentation with its mucilage intact before drying. This meticulous process results in a vibrant and nuanced cup, offering sweetness reminiscent of maraschino cherry, dried apricot, and toasted cashew, evoking the experience of a cherry-filled Danish pastry
A Beginner's Guide to Choosing Your Next Coffee Bag
With Nick Francisco