Costa Rica - Finca La Pascuala honey
Origin : Costa Rica
Region : Rosario de Desamparados, Tarrazú
Farm : Finca La Pascuala, NACE Micromill
Varietal : Caturra
Altitude : 1 350 m
Process : Honey
Tasting notes : Honey, toasted almond and yellow kiwi
Vincent, co-owner and official Nektar taster said of this coffee, "it's like La sève, but moreish."
A nice blend of yellow kiwi and sugar, lots of texture and a toasted almond finish. Very little acidity, you'll love it.
We have noticed in the last few years that Costa Rica is now focusing on high-end coffee, just like Panama. It's very interesting to discover because they still make some mainstream coffees. It's perfect for those who are more classic and want to try a higher quality coffee.
Eduardo Navarro Jiminez and his brother Juan Carlos Navarro Ceciliano share a family history of over 100 years in coffee production. Both brothers and other family members own several farms. In 2016, Eduardo founded Coffee NACE Micromill. We can read in Juan and his brother Eduoardo's business mission that, "Sabemos que unidos somos capaces de lograr lo imposible," or "We know that together we are capable of achieving the impossible."
The perfect coffee for a rich espresso or a smooth, sweet latte.
Try it with Rebel Kitchen Barista Mylk plant-based milk.
Brewing parameters :
Dry coffee : 18.5 grams
Wet weight : 56.2 grams
Time : 28 seconds
Water temperature : 200° F (93° C)