The varieties that make up this single origin blend are Castillo and Caturra. All lots were treated with the same traditional washed process. The ripe cherry was picked and de-pulped, then fermented in tanks for 12 - 24 hours. The coffees were dried in various ways according to each finca: casa elba (rooftop drying patio), patios, parabolic driers and raised beds, during an average period of 12 to 15 days.
Notes: Chocolate, Cream Soda, Fig
Varietal: Castillo, Caturra
Process: EA Decaffeination
Heart was founded in 2009 by Rebekah & Wille Yli-Luoma with the idea that a great cup should highlight the distinct fruit flavors that are found in coffee. Since then they have traveled all over the world sourcing the highest quality coffee.