by Cattica and La Minita, this is a special
honey preparation in which some of the mucilage
(stuff surrounding the coffee seed inside
the cherry) is allowed to remain on the
beans after they've been harvested and washed.
The beans are then exposed to a very precise
drying time with a certain amount of humidity.
The result is a sweeter coffee, but without
necessarily reducing the brightness the
coffee has to offer that typically happens
with basic sun-dried, or "natural processed"
beans. This makes some coffees, such as
this one, that normally aren't the best
choice for espresso preparation, much better.
In fact, "El Lilo" is a great
choice for all brewing types. Some of the
espresso shots that we've pulled can only
be described as "heavenly".
Tarrazu is one of four districts
near Costa Rica’s capital city of San
Jose that grow premium specialty coffee.
The other three are Tres Rios, Heredia
and Alajuela. Tarrazu coffee is grown
in the volcanic soils of the high mountain
central valley region. The Finca El Lilo
farm growing altitude is 1,300-1,800 meters
msl on a steep, terraced hill.
to produce a very bold tasting and full
flavored cup. If you wish a different
roast level, just mention it in the comments
section during checkout.