Finca Costa Rica

Finca Costa Rica is located in Santa María, Huila, Colombia, and is owned and operated by Faver Ninco and his family. The farm sits at approximately 2,005 meters above sea level, where high elevation and cool temperatures contribute to slow cherry maturation and high-density seeds. Faver’s process begins with 12 to 15 hours of fermentation in cherry. The coffee is then depulped and fermented dry in barrels for 72 hours. After a light wash that leaves some mucilage on the parchment, the coffee is dried either in a greenhouse or mechanically for up to 16 days, depending on the weather. We had a washed Pink Bourbon from Costa Rica earlier this summer, and we’re excited to feature another one of Faver’s lots on our menu.

This coffee starts off with bright notes of star fruit, with a sweet, dense lemon curd body. The profile is decorated by floral, white tea, and a yellow peach essence.