Sorellina - Hellen Mora: La Manga
COF-SR-0050Produced by Hellen Mora at Agropecuario Hellen in Parritilla, Tarrazú, Costa Rica, this Anaerobic Natural Caturra is cultivated at elevations of 1,600–1,800 meters. The beans undergo a 60-hour fermentation in stainless steel tanks, followed by 25 days of drying on raised beds, resulting in a cup with tasting notes of chocolate-covered pomegranate, yuzu lemon, and black grape
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