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0 ratings
From $26.50/12oz
Variety
Altitude
~1600 masl
Recommended for
Filter, Espresso

What the Brand Says

Sweet, juicy, and fruit-forward, this coffee offers a complex yet approachable cup. This year's release from Rivense del Chirripó comes from a single honey-processed Catuai lot. After harvest, the coffee is de-pulped without water and pre-dried on raised beds for four days. It is then fermented in sealed plastic bags f
Sweet, juicy, and fruit-forward, this coffee offers a complex yet approachable cup. This year's release from Rivense del Chirripó comes from a single honey-processed Catuai lot. After harvest, the coffee is de-pulped without water and pre-dried on raised beds for four days. It is then fermented in sealed plastic bags f
METHODICAL COFFEE · US

Costa Rica, La Guaca

12oz
$26.50
($35.33/lbs)
2lb
$60.00
($30.00/lbs)
5lb
$140.00
($28.00/lbs)

Profile

Taste characteristics

Light & tea-like
Full-bodied & creamy
Soft
Bright & acidic
Less sweet
Very sweet
Subtle bitterness
Pronounced bitterness
Conventional
Funky & novel
Roast level: Light to medium

Tasting Notes

Cherry
Chocolate
Melon

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0 ratings
From $26.50/12oz
METHODICAL COFFEE · US

Costa Rica, La Guaca

12oz
$26.50
($35.33/lbs)
2lb
$60.00
($30.00/lbs)
5lb
$140.00
($28.00/lbs)

Profile

Taste characteristics

Light & tea-like
Full-bodied & creamy
Soft
Bright & acidic
Less sweet
Very sweet
Subtle bitterness
Pronounced bitterness
Conventional
Funky & novel
Roast level: Light to medium

Tasting Notes

Cherry
Chocolate
Melon
Variety
Altitude
~1600 masl
Recommended for
Filter, Espresso

What the Brand Says

Sweet, juicy, and fruit-forward, this coffee offers a complex yet approachable cup. This year's release from Rivense del Chirripó comes from a single honey-processed Catuai lot. After harvest, the coffee is de-pulped without water and pre-dried on raised beds for four days. It is then fermented in sealed plastic bags f
Sweet, juicy, and fruit-forward, this coffee offers a complex yet approachable cup. This year's release from Rivense del Chirripó comes from a single honey-processed Catuai lot. After harvest, the coffee is de-pulped without water and pre-dried on raised beds for four days. It is then fermented in sealed plastic bags f

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