No.5
No.5 is a Costa Rica · Tarrazú, Natural Anaerobic, 5 Days Tank Fermented, Slow Dried, Catuai coffee from Leuchtfeuer Coffee.
In stock 30+ days
Details
- Origin
- Costa Rica · Tarrazú
- Process
- Natural Anaerobic, 5 Days Tank Fermented, Slow Dried
- Variety
- Catuai
- Producer
- Don Eli · Carlos Montero
Description
In collaboration with our partner farm Don Eli in Costa Rica, we have once again developed an exclusive processing experiment. This Single Origin Espresso impresses with a beautifully complex and creamy profile, featuring a rich, full-bodied character and a long-lasting fruity aftertaste. On the palate, you can expect notes of passion fruit, dark grapes, and a lively mandarin finish. This is already our fourth exclusively processed lot from the renowned Don Eli Farm in Tarrazú, Costa Rica. Carlos Montero, an experienced coffee farmer in Tarrazú (the best coffee-growing region in Costa Rica), works together with his dedicated son Jacob to produce some of the most exciting coffees in the region. Due to the excellent results last year, we decided to use the same processing method for this lot and processed 400 kg of Catuai variety coffee from the highest altitudes of Carlos' La Pastora farm. Only the ripest cherries were handpicked for this batch and then stored in hermetically sealed fermentation tanks for five days, with continuous monitoring of pH and temperature. Subsequently, the coffee cherries were carefully dried on drying beds for almost four weeks until they reached the perfect moisture content. To ensure maximum freshness, the coffee was sealed in vacuum bags. The result? A wonderfully processed, fruity coffee that truly stands out. Since 2018, we have been working closely with the Don Eli Farm in Costa Rica and trading directly to offer you some of the best coffees from this region. Carlos Montero's unwavering passion and meticulous approach in every aspect of coffee production are reflected in every cup. The coffee from this lot comes from "La Pastora," a high-altitude growing area over 1900 meters above sea level. The unique microclimate there is ideal for coffee cultivation: fertile soil, fresh, cool air, and a perfect balance between rain and sunshine, favored by the crescent-shaped location of the property. The high altitude allows for slow ripening of the coffee cherries, intensifying the flavors. Carlos tends to the trees of La Pastora with the utmost care and uses thoughtful methods to protect the plants from diseases. We are convinced that this combination of unique location and Carlos' dedication produces some of the best coffees Costa Rica has to offer year after year.