Nacasepa

ORIGIN
Costa Rica is a small country located in the heart of the Central America, renowned for its biodiversity but also for consistently producing high quality coffees. Ever since Arabica was first introduced into the country in the 1770s, the cultivation has played a key role in Costa Rica’s export economy alongside bananas and pineapples. Despite the country’s relatively small geographical size, Costa Rica has a wealth of microclimates that favour coffee cultivation with a diverse range of cup profiles.
 

PRODUCER
The blend of Catuaí and Caturra varieties is cultivated by smallholder producers and the Matamoros family where it is collected and processed on their Hacienda Monterosa estate. After the cherries are sorted to remove any defects and fermented in washing tanks to remove the mucilage, the parchment coffee is dried under the sun for approximately two weeks. The coffee grows in an area of ​​nutrient-rich volcanic soils rock near the Poás Volcano National Park, which is home to many wild plant and animal species such as the Poas magnolia bird species, including toucans. Nacasepa takes its name from the legend of the ash toucan which is said to have resurfaced from the lava of the Poás Volcano. The brightly-coloured bird is a master of flight and is thought to protectively watch over the coffee producers and their farms in the region.
 

ROAST
Sourced through our friends at Mare Terra Coffee, we love this coffee for its approachable, easy-going character. We have developed a gentle omni-roast profile to accentuate the chocolatey body whilst being mindful to preserve some of the citrus notes in the in the cup. There is also a smooth, creamy mouthfeel and hint of hazelnuttiness in the aftertaste. This coffee tastes great on espresso or range of filter or full immersion brew methods.