This Coffee is Cream Soda

Costa Rica has seen an explosion of interest in the specialty coffee world within the past decade, mainly due to the country's shift from large centralized coffee mills to farmer owned micro-mills. Although it’s quite an investment for a farmer, a micro-mill allows for more specific lot separation, more control of processing, and the ability to experiment with innovative natural, honey, or anaerobic methods. These new types of coffee are exciting, and have had a dramatic invigorating effect on Costa Rican coffee, but it’s getting harder and harder to find traditional, classic, washed coffees that exhibit the brightness and clarity that Costa Rican coffees have always been known for— until now!

Of course we can rely on Kuma Coffee, one of Seattle’s favorite indie roasters, to spin the classics. This microlot, Finca Rosa Linda, comes from Central Valley, Santa Barbara, and prime grower Jose Antonio Garcia. Mr. Garcia has run his coffee farm for 50 years— it’s called La Mariposa, the Butterfly. Butterfly Farm primarily grows Red Catuai, a hybrid varietal known for its sweetness and brightness.

Like most of Kuma’s coffees, Costa Rica Finca Rosa Linda is a super-limited lot that won’t be around for long. We’re going “coconuts” for this lively cup of grape juice, ripe melon, buttery coconut, and vanilla cream— and so will you! Reserve your bag today, while it's still here, and enjoy this sweet, classic Costa Rican coffee.