From the Tarrazu region in Costa Rica we once again bring you one of Tito Monge’s super sweet coffees. This year we chose one of his natural processed lot’s coming from the La Bendita farm. The combination of a micro climate, an elevation of 1500 meters and his meticulous processing delivers an intense sweet and fruit driven flavour profile.
Tito has been doing natural processing for 5 years now. From the moment he started up his wet-mill he always selected some of the pickings to be processed as natural. The peak of the harvest is delivering cherries with the most even maturation and the highest sugar content so this is what he used to make this specific lot. They are put through a floating system before being moved to raised drying beds for 22-28 days.
Country | Costa Rica
Region | Tarrazu
Producer | Tito Monge
Variety | Catuai
Process | Natural
The V60 brews a tasty “clean” coffee. This is a recipe for one cup and can be brewed with the 01 and 02 size brewer.
16 grams of coffee (filter grind)
250 grams of water (filtered and 95 degrees °C)