EL SALITRE REPOSADO COSTA RICA

£19.40

FAMILY RUN FARM

A super special micro-lot from Finca El Salitre. Extra fermentation time gives us this complex and extremely bold coffee from the Alvarado Family. A tropical medley of syrupy sweet mango and juicy pineapple, with a tartness that reminds us of sour grape-flavoured sweets.

Roast Profile

Roast Profile

Light Roast

TASTING NOTES

  • Mango, Pineapple, sour grape sweets

Complex, vibrant and bold

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BUYING STANDARDS

It’s really important for us to work with trusted partners in our supply chain who can provide us with honesty and traceability. We have created a set of guidelines to help us source coffee in a way we feel aligns with our values and beliefs. There are three core categories that we think outline the most important factors to consider when purchasing coffee: economic transparency, social relationship, and environmental efforts.

Learn more

OUR PACKAGING

Our 250g bags are 100% plastic-free and can be recycled with your household paper or composted in your garden. We recommend storing your coffee in an airtight container like this one. Our 1kg bags are home compostable but not domestically recyclable, please don't put them in your curbside recycling. The planet thanks you!

Details

Producer

The Alvarado Family

Origin

Brunca, Costa Rica

Variety

Catuai

Process

Natural Reposado

Origin

Brunca, Costa Rica

This region of Costa Rica was once considered not particularly suitable to grow coffee in, which is hard to believe considering how exceptional this lot is. Get ready for those tastebuds to go wild. A real showstopper origin, known for its high quality coffees and experimental fermentation processes. We have been buying small lots from the same Costa Rican farms year on year, and we are always impressed by the innovation in processing techniques. Expect wild, fruit heavy flavours.

Process

Reposado Natural

Reposado translates from Spanish to ‘rested’, which is exactly what happens to the coffee once it has been hand picked. The fresh cherries spend two to three days in plastic sacks and are stored at a temperature of 18-20 degrees before being laid to dry on raised beds. This kick-starts the fermentation process, imparting so much depth, flavour and sweetness into beans.

SOCIAL RELATIONSHIPS

Family Run Farm

The average age of a coffee producer globally is over 60 years old. There is little incentive for young people to learn the trade, as the returns are usually low in comparison to what they could earn in urban areas. By keeping the business in the family, the interest and passion for growing coffee is kept alive and can even thrive from the influence of younger farmers who are keeping up to date with innovation in technology and growing practices.

EDUCATION

Brew Guides

Our favourite recipes from the roastery to try at home.