Casino Mocca - Costa Rica Las Lomas Washed Espresso 200 g
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Specialty-grade whole-bean coffee from Costa Rica, roasted by the Casino Mocca roastery. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of rum-soaked plum, blackcurrant and cocoa bean.
Origin: Costa Rica
Region: West Valley, Naranjo
Farm: Coopro Naranjo cooperative
Processing: Anaerobic Natural
Variety: Caturra, Victoria 14
Altitude: 1300-1750 m a.s.l.
Smallholder lot from the Coopro Naranjo cooperative (50+ years, ~2000 farmers), processing overseen by Banyai Specialty Coffee Concept. Cherries washed and soaked in water inoculated with a wild yeast from the Lourdes mountains, fermented anaerobically for 60 h in 800 l tanks in a cooled room, pre-dried on terraces and finished on raised beds.
Store in a cold and dry space.
| Manufacturer: | CASINO MOCCA |
|---|---|
| Product type: | Coffee |
| Country of roasting: | Hungary |
| Country of origin beans: | Costa Rica |
| Acidity: | Medium |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | Medium |
| Brewing method: | espresso machine, moka pot, pressure maker |
| Caffeine content: | Caffeinated |
| Coffee form: | Whole Bean |
| Farm: | Coopro Naranjo cooperative |
| Flavor profile: | śliwka nasączona rumem, czarna porzeczka, ziarna kakaowe |
| Growing location (a.s.l.): | 1300-1750 m n.p.m. |
| Growing region: | Naranjo, West Valley |
| Packaging: | 200 g |
| Processing: | Anaerobic natural |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Tasting notes: | chocolate, forest fruits, liquor, stone fruits |
| Variety: | Caturra, Victoria 14 |
| Index: | 2101016087 |
Specialty-grade whole-bean coffee from Costa Rica, roasted by the Casino Mocca roastery. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of rum-soaked plum, blackcurrant and cocoa bean.
Origin: Costa Rica
Region: West Valley, Naranjo
Farm: Coopro Naranjo cooperative
Processing: Anaerobic Natural
Variety: Caturra, Victoria 14
Altitude: 1300-1750 m a.s.l.
Smallholder lot from the Coopro Naranjo cooperative (50+ years, ~2000 farmers), processing overseen by Banyai Specialty Coffee Concept. Cherries washed and soaked in water inoculated with a wild yeast from the Lourdes mountains, fermented anaerobically for 60 h in 800 l tanks in a cooled room, pre-dried on terraces and finished on raised beds.
Store in a cold and dry space.
| Manufacturer: | CASINO MOCCA |
|---|---|
| Product type: | Coffee |
| Country of roasting: | Hungary |
| Country of origin beans: | Costa Rica |
| Acidity: | Medium |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | Medium |
| Brewing method: | espresso machine, moka pot, pressure maker |
| Caffeine content: | Caffeinated |
| Coffee form: | Whole Bean |
| Farm: | Coopro Naranjo cooperative |
| Flavor profile: | śliwka nasączona rumem, czarna porzeczka, ziarna kakaowe |
| Growing location (a.s.l.): | 1300-1750 m n.p.m. |
| Growing region: | Naranjo, West Valley |
| Packaging: | 200 g |
| Processing: | Anaerobic natural |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Tasting notes: | chocolate, forest fruits, liquor, stone fruits |
| Variety: | Caturra, Victoria 14 |
| Index: | 2101016087 |