Kolo Coffee - Costa Rica Tarrazu Juicy Honey Filter 250 g
Roasting date: 01.09.2026
(TAX included)
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Whole-bean specialty coffee from Costa RIca, roasted by Kolo Coffee. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of chocolate, tropical fruits, overripe fruits, lactic and malic.
Country: Costa Rica
Region: Tarrazú
Farm: Roberto Mata
Varietal: Red Catuai
Processing: Honey
Altitude: 1650 m a.s.l.
Juicy honey process — juice added after depulping to boost fermentation, funky yet clean; grown at 1650 masl in Tarrazú by producer Roberto Mata. Roasted gently on a Loring; rest at least 2 weeks after roast — sometimes best after 1 month.
Store in a cold and dry space.
| Acidity: | Low |
|---|---|
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | Average |
| Brewing method: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Costa Rica |
| Country of roasting: | Germany |
| Farm: | Roberto Mata |
| Growing location: | 1650 m n.p.m. |
| Growing region: | Tarrazú |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Tasting notes: | chocolate, green fruits, milky and creamy, tropical fruits |
| Variety: | Red Catuai |
| Coffee form: | Whole Bean |
| Processing: | Honey |
| Tasting notes: | Czekolada, nuty tropikalne, przejrzałe owoce, nuty mleczne, nuty jabłkowe |
| Product type: | Coffee |
| EAN: | 2101014189 |
| Index: | 2101015853 |
| Manufacturer: |
Kolo coffee UG Wöhlestrasse 8 10115 Berlin Germany |
Whole-bean specialty coffee from Costa RIca, roasted by Kolo Coffee. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of chocolate, tropical fruits, overripe fruits, lactic and malic.
Country: Costa Rica
Region: Tarrazú
Farm: Roberto Mata
Varietal: Red Catuai
Processing: Honey
Altitude: 1650 m a.s.l.
Juicy honey process — juice added after depulping to boost fermentation, funky yet clean; grown at 1650 masl in Tarrazú by producer Roberto Mata. Roasted gently on a Loring; rest at least 2 weeks after roast — sometimes best after 1 month.
Store in a cold and dry space.
| Acidity: | Low |
|---|---|
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | Average |
| Brewing method: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Costa Rica |
| Country of roasting: | Germany |
| Farm: | Roberto Mata |
| Growing location: | 1650 m n.p.m. |
| Growing region: | Tarrazú |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Tasting notes: | chocolate, green fruits, milky and creamy, tropical fruits |
| Variety: | Red Catuai |
| Coffee form: | Whole Bean |
| Processing: | Honey |
| Tasting notes: | Czekolada, nuty tropikalne, przejrzałe owoce, nuty mleczne, nuty jabłkowe |
| Product type: | Coffee |
| EAN: | 2101014189 |
| Index: | 2101015853 |
| Manufacturer: |
Kolo coffee UG Wöhlestrasse 8 10115 Berlin Germany |