Costa Rica Coffea Diversa Ghimbi HoneyTaste: A complex cup with flavor notes more in common with an Ethiopian coffee than a Costa Rican one. Meyer Lemon, Jasmine, Toasted coconut. Lively acidity brings the citrus notes to the forfront. The coffee finishes with a caramel like sweetness. Background Info Gonzalo Hernandez likes to brag that hes amassed the worlds largest private collection of coffees trees: more than two hundred species, botanical varieties, mutations and cultivars that grow

to the initial fermentation stage

exquisite flavor profile and its rarity

a controlled natural fermentation method we developed beginning in 2019

94 Points by Coffee Review

tropical fruit

In 2009 when I traveled to HARC where we collected seeds of SL34

and nuance

and vivified by spice-toned floral and fruit notes

We roast conservatively to preserve the coffee’s vibrant acidity and expressive tropical character while allowing the natural process sweetness to remain full and juicy in the cup

Drinkers who enjoy floral

A very promising variety in the cup that is also a very productive plant

such as Kona Rainforest