Sunrise Swell

SUNRISE SWELL - SINGLE ORIGIN - MICROLOT

This coffee is roasted to order and is very limited in supply.

If you would like grounds, please make a comment on the selection at checkout.

We know our customers love a coffee with a point of difference, so we have a selected this naturally processed, vibrant Microlot from Costa Rica to add to our offering list.

It is in limited supply, so jump onboard and grab a bag. You'll love this coffee for it cooked mango with vanilla and jammy passion fruit and mellow dark chocolate flavours. It has tons of tangy acidity and fruit-like sweetness. The combining of milk really extenuates the rounded dark chocolate notes.

Sunrise Swell is an Orange Bourbon variety from the Las Lajas Micro mill, in the Sabanilla de Alajuela, Central Valley of Costa Rica. Grown between 1400 -1600 masl by Oscar and Francisca Chacón are third-generation coffee producers, where the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.

What makes this process different from all the rest, is the intentional curing process. It is still a Natural process, but the drying period takes between 15 to 22 days. The process is very similar to other Natural processes: starts with the rigorous harvesting standards, sorting and it's let to dry the superficial humidity for one day on raised beds. Then the beans are moved from the raised beds to the drying patio.

The "Black Diamond' drying process used for these beans takes more attention than the rest of Naturals. Since it’s a slow drying process, they need to constantly check on the temperature and movement of the beans so they don’t get heated. What they’re aiming for with this process is slow dehydration, slower than usual, not allowing the temperature to rise abruptly, and everything under control measures. Oscar explained that the concept comes from the process of drying coffee seeds for nursery, slowly drying them without compromising the embryo; a passive drying process.

They obtain sweeter, clearer, and brighter coffees with the Diamond process.