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Wholesale Costa Rica Tarrazu Dota Estate: "Nectar" Micro-Lot
You've never tried coffee like this before!
Our Costa Rican grower made a special harvest for us, which we are calling Nectar Coffee. During the brief peak of the growing season, the coffee trees' sap is flowing with extra sugar, similar to what occurs during maple sugaring time when northern regions make maple sugar from extra-sweet sap. Coffee cherries picked at this time are extra-sweet, extra-fruity, and extra-flavorful, with a distinct wine-like aroma.
When processed correctly, using a low-water method that leaves some of the sweet pulp on the beans through drying, the nectar process yields a flavor profile that is so different from ordinary coffee that people struggle to describe the unique tastes and aromas it provides.
The Nectar, peak-harvest coffee is usually harvested in a brief two-week window, and is normally reserved for the farmer himself because there is not enough to share. This year, however, the unusally kind weather in Costa Rica resulted in an exceptionally long and prolific Nectar harvesting time, and our grower consented to sell some of it to us after Len visited his estate in Costa Rica.
This coffee is available in two roasts, Dark (Chocolate) Roast and Medium (Brown Sugar) Roast. The Medium roast has more of the Costa Rican beans' natural brown sugar taste, and the unique Nectar flavors (tangy fruit, wine, honey) are more pronounced. The Dark roast is fuller-bodied and tends to be more accessible and less of a "stunner" to the palate. Both are a unique coffee experience.