Degassing: we recommend degassing this coffee unopened for at least 45days. Best from 60days to 90days post roast.*depending on the storage condition. For details please refer to our storage page.
*Though we are sorting out defects after roasting and our greens have passed through mechanical/hand sorting at farm level, small stones can be found in coffee beans, it's not harmful to health as it's roasted but please sort them before grinding to avoid risk damaging your grinder just in case.
La Isla delights with pretty bright flavors. Expect passion fruit, followed by hibiscus and rose hip then vibrant finish of nectarine.
Tasting notes: passionfruit, hibiscus, rose hip, nectarine
Coffee type: bright, balanced, vibrant, light medium body, exclusive lot
Producer: Cafe Ar Bar/ Carlos and Esteban Alietta
Area: West Valley, Costa Rica
Altitude: 1390-1450 m.a.s.l
Process: red honey (reposado)
Roasted for espresso and filter
Whole beans(100g or 250g NET)
La Isla ETH47 is back!
We are thrilled to offer La Isla ETH47 again! This is our 3rd purchase of La Isla and their ETH47 has been always our best favorite coffee in the 3 years and we have been buying out their ETH47 for 3 years! In short, the flavors are as vibrant as some nice Geishas (but in a different way from a Geisha), which we see pretty exciting and unique. La Isla is renowned for its cherry reposado (resting) process. Their intention for reposado is not to add fermentation flavors but to remove mucilage completely and quickly to make the tastes cleaner.
Their cherry reposado method
In the harvesting, only ripe cherries with maximum sugar concentration are picked then rest the cherries for several days to de-pulp and des-mucilage in a fermentation tank, and complete the processing with washing in wet-mill. According to them, this cherry reposado process enables them to wash out the mucilage thoroughly to make it easier to operate the drying process; regardless of the weather. As a result, their coffee tastes cleaner and that would eventually boosting the terroir when it's compared to their white honey (mechanical washed) process that they used to operate.
ETH47 cultivar and the terroir
La Isla/Cafe Arbar has been working with Hacienda Alsacia supported by Starbucks' laboratory, to seek for ideal cultivar that would perform the best on the land. This ETH47 was provided by Alsacia for something ideal on the land so far it's been working incredibly nice with their terroir.