Costa Rica El Cabuyal, Costa Rica - Microlot (anaerobic) Specialty Coffee

18,01 EUR
Origin Costa Rica
Region La Ortiga de Copalchi, Corralillo
Farm El Cabuyal
Fermentation Anaerobic
Variety Catuai
Altitude 1800m
Cupping score 90 SCA points
Crop year 2020
Cupping notes Peach | Lychee | Gingerbread | Papaya | Cinnamon
Roasting profile OMNI – good for espresso | filter
Resting period Filter 7 days | Espresso 14 days
Roasted by Bogdan Georgescu - World Coffee Roasting Vice-Champion and Romanian National Champion
Roasted on Probat P5

We know how important it is that you always have fresh coffee, that's why we roast 2 days a week: 
Tuesdays and Thursdays.
We will try to honor everyone's orders ASAP, but please keep in mind when placing the order that the delivery time may vary 1-2 days due to this.

In the bag, you will find coffee beans.
We can grind the coffee for you! All you need to do is to mention in the Observations Box, before completing your order, how exactly you need it: for espresso, filter, coffeepot, etc.

Delivery may vary 1-2 days depending on the day of production / roasting.

Weight: 200g

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Product Code: El Cabuyal Costa Rica bag 200 Do you need help? +40372901448
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  • Description
We are so happy to find another diamond in Costa Rica, the coffee from Finca El Cabuyal is sourced from a family-owned farm located in La Ortiga de Copalchi in the province of Corralillo, Tarrazu, Costa Rica. Manuel Carranza Navarro and Maria De Los Angeles Molina Navarro received the 5-acre farm called El Cabuyal as a wedding gift from Maria’s father.
Over the last ten years, the couple has worked together to produce specialty coffee on the farm, which has a micro-mill allowing for meticulous care in the cherry selection, depulping, fermenting, and drying coffee. The income from El Cabuyal has helped the couple raise their two sons who are 8 and 2 years old. For anaerobic processing, the cherries must be extremely ripe, the coffee is pulped and placed with all its mucilage in fermentation tanks. Additional mucilage from other cherries, calibrated very accurately to obtain the gel of the mucilage, is added to the fermentation tanks. After thorough mixing, the tanks are hermetically sealed. During fermentation, the resulting CO2 exerts a high pressure on the beans and allows the flavors of the coffee juices to penetrate inside the parchment.

This micro-lot is extremely interesting from the taste perspective, it’s like a liquid cookie, super sweet, full of gingerbread and cinnamon, all covered in tropical fruits. 
We proudly present you this special coffee from MABO Black Collection, please enjoy!


Customer Support Coffee Shop Open from MON - FRI 08h00 - 17h00



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