La Karola Dark Room

Horsham Coffee - "Tasting Notes: Black Cherry | Red Grape | Maple Syrup Processing Method: Natural Varietal: H10 Milenio Our Costa Rican coffees are sourced directly by us from several dedicated, small producers. This stunning microlot comes from our friends at La Karola located in the Tarrazu region. They grow a range of varietals, mainly red and yellow Catuai and a small amount of Java and H10 Milension. This stunning microlot was harvested from their Milenio varietal trees and processed using the following method: Perfectly ripe cherry was washed  Fermented in open tanks for 48 hours in the dark Moved to raised drying tables in a dark room for slow drying  Airflow, temperature and humidity were controlled using fans Coffee was dried for 45 days to reach the correct moisture level This experimental method with natural fermentation followed by slow, controlled drying has resulted in a coffee with a high cup score and an amazing flavour profile."