This coffee is the result of an experiment carried out with the farmers of the La Candelilla farm, during our last trip to Costa Rica.
A fermentation experiment
On site, we brought cans of maple syrup and offered to mix them with coffee cherries in a tank. They subsequently fermented.
Sweet taste profile
The coffee soaked up the taste of the maple syrup, giving it a significant roasted sugar flavor. This flavor is very present at the end of the mouth, even in the aftertaste.
Brewing methods
We highly recommend filter brewing or at least slow brewing to taste this coffee. Espresso lover? No problem, but be careful not to over brew your coffee so as not to lose classic espresso flavor!
Presentation of the Maple Honey Process by David, Q-Grader at FARO
