A new coffee for us from Costa Rica from 4th generation producer, Marvin Monge Valverde, who inherited the farm from his grandfather, Sacarias Valverde.
El Cedral means Cedar, trees that were widely used within this farm for it's benefits to the coffee trees. This coffee is grown at 1700 MASL in the Tarrazu region. The mix of Catuai rojo, Caturra and Bourbon was only slightly pulped, leaving 100% of the mucilage on during drying on raised beds for 7 days before hitting the drum driers at the Palmichal Micro Mill (they have IG! https://www.instagram.com/palmichalmicromill/ )
This honey process gives us a super sweet cup. We taste caramel throughout with notes of grape and a tamarind acidity in the finish. Smooth like butter.