COSTA RICA CORAZON DE JESUS SALITRE NATURAL traditional The final mucilage is then

The final mucilage is then removed through thermal shock processing (washing of the coffee with water heated at 35 degrees Celsius)

and Diego they have grown to 12 hectares of 30

Cantaloupe

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The cherry will have a more fermented notes

COSTA RICA CORAZON DE JESUS SALITRE NATURAL traditional The final mucilage is thenTasting Notes Cherry Pie, Apricot, Chocolate The Farm This coffee was cultivated at Finca El Salitre by Johnny Alvarado Abarca and processed at his familys micromill, Corazon de Jesus. The micromill was founded by the Alvarado Fonseca family in 2015 and has made significant improvements since opening. Theyve even placed some of their coffees in the Cup of Excellence finals. The mill processes a range of methods including Fully washed, Natural, Honey