You won 75 points that can be accumulated or used as a reduction voucher of CHF 0.08.
Our coffees from Costa Rica, fruit of a long-term relationship and reciprocal partnership with Carole Zbinden, Jardín de Aromas ...
The plantation offers different varieties such as Red Caturra, Catuai, Villa Sarchi, Caturra Gold and Maragogype. Mostly, the farm in question cultivates micro-batch coffees: the main varieties of coffee in their plantation, Caturra and then Catuai. The seedlings of coffee trees are always renewed after their first year to guarantee the production of quality coffee during the next 25 years. The Central Valley also has Nano Lots which are coffee varieties in small parcels that were started in 2015. Trottet Coffees have exclusivity on these coffees because they are great wines of small quantity.
The central valley, Jardin de Aromas
The central valley, 200 years long and magnificent tradition, accompanied by quality and aromas. We have collaborated for decades with Carole Zbinden, who represents Jardin de Aromas. For years, the plantations are rich in aromas and quality of products without forgetting specialty coffees.
Good to know about the coffee you are about to taste!
These beautiful cherries are harvested by hand and pulped the same day by the producer. They are then rinsed with fresh water of the village and immediately put to drying with an optimal conservation of 100% of its mucilage, or of its sugar. Once the drying is finished, the same day, the cherries are deposited on African beds for the crystallization of sugars on the coffee beans. This is how our beautiful seeds will dry in the sun for 10 full days. It is thanks to this process that our coffee will keep all its sweet notes.
Red Honey, what is it?
We have a high specialty coffee whose variety is Caturra Red. The cherries are bright red. The treatment used by our small producer is the Red Honey process. This means that our little producer is pulping the coffee and leaving the mucilage that is the sugar on the coffee beans of the cherry. This sugar will dry in the sun on patios, which are African beds, for hours and hours. After 10 days of intensive drying of our beautiful seeds, our coffees will be completely dry and ready for packing in the producing country. The coffee, during the roasting, will have all the notes of chocolate, brown sugar, and fruity notes at the same time.