The Tarrazu volcanic region
of Costa Rica is famous for its very high
altitudes and long coffee growing seasons
because of constant cloud coverage over
the peaks separating the Atlantic from
the Pacific oceans. This long maturation
cycle of the coffee cherries coupled with
mineral rich volcanic soil creates the
unique flavor and sweetness that Cost
Rican coffee is famous for.
El Trapiche is "unique within this
unique" region because of the special
natural drying process of the beans. Nearly
all Cost Rica coffees are "washed",
or "wet" processed.
(unless requested otherwise). El Trapiche
can be prepared using all brewing methods
including French Press and espresso. We
like it in an Aeropress or pour-over.