Costa Rica de Fuego Termico


Raspberry, Mandarin, Hibiscus, Medium body

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The Cordillera de Fuego farm in Costa Rica invented the Termico drying method to bake sugars from the coffee berry into their Arabica beans, giving them notes of raspberry, mandarin, and hibiscus. We roasted them at lower heat for a delicious medium body.

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12 oz., 1 Lb., 5 Lb.


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