This is a Central American coffee from the La Pastora Estate in Costa Rica; but it was processed in the style of African Kenyan coffee. Kenya has a meticulous process of washing, preparing, and drying coffee that requires several steps including a double fermentation tank and specially made drying beds raised off the ground. Their process is not followed anywhere else, but this one Costa Rican farm has been doing a small lot of Kenya-style process for the past several years and the results are really interesting. We are tasting orange, brown sugar, soy sauce, and chocolate with a juicy zippy mouthfeel.
Kenya coffee is some of our favorite, so it is a treat to have a Costa Rica prepared in the Kenya style.