Location, location, location! Especially true for coffee beans: the skyscraping 6,000-feet heights at which these beans were grown, within Terrazu's coffee-mecca mountainsides, are some of the best places in the world to cultivate specialty coffee. Considered high even for "high grown", coffee from over 5,000 feet benefits from a host of advantages: a cooler climate and natural water drainage result in beans that ripen slowly, languorously, while their sugars develop for much longer than those of typical beans. Similar to aged wine or cheese, these beans age on the vine, and harden, becoming heavy and dense-- some countries refer to these as "strictly hard bean", or SHB. Harder beans thrive during roasting, emerging from the roaster with all of their subtle flavors intact.
A black honey process is the icing on the cake for this particular lot: the longer, slower drying process allows the bean more time to ferment and for those high-grown flavors to further intensify. This ambitious undertaking by Luis Solis won him a prestigious Cup of Excellence Award-- meaning this coffee stood out among over 9,000 individual cups in competition. But we suspect that the real reward is the honor of knowing that your coffee is among the very finest in the country, and the world.
That said, you wouldn't trust beans like these in the hands of just anyone, which is why we were so excited to work with the talent at Zoka to bring you this truly rare, special lot from the very heights of specialty coffee... literally! Zoka's roasters give this coffee lightly toasted flavors of sweet florals, soft fruits, and a compelling delicacy. Smell this coffee, taste it warm, taste it as it cools: flavors open and close, shift, change. When you drink coffee like this, don't be surprised if you feel a little "high" on life... after all, you don't get to join the Mile High Coffee Club every day...
We are thrilled to offer Costa Rica’s Presidential Cup of Excellence winner. Grown at an altitude of 6,000 feet, the Costa Rican COE winning La Loma offers compelling tasting notes of strawberry, apple, and jasmine. Its light body and clean finish ensure a pleasant and rewarding experience.
“For this microlot we waited for the perfect harvest day, it was collected by our coffee pickers who have been working with us for more than fifteen years, and it was carefully processed in our coffee processing plant Don Mayo, with a black honey process and carefully slow drying process in Africans beds. This process enhances its sweetness, texture and complex fruity notes.”
-Luis Pablo Bonilla Solis