Blackberry, rum, orange, toffee, spices
 
Discover the captivating allure of Costa Rica La Estica at Proper Roast. This bold and punchy natural coffee with dark fruits and a boozy taste is perfect for a coffee connoisseur seeking an exceptional experience.
 
Roast - Medium
Process - Natural
Plant Species - Arabica
Variety - Catuai, Caturra 
Altitude - 1450 - 1600m
 
La Estica is 99 hectares and was bought by Coope Tarrazú in 2013 as a farm for the cooperative.
The farm is run as a place for research and development, as well as producing specific microlots.
The coffee cherries are harvested 100% ripe, then left to dry in the sun on patios with the pulp until ready.  This can take between 15 and 22 days, depending on precise weather conditions.
 
Natural process 
Once the cherries are picked, they are then placed in water to float. After this, each cherry is carefully inspected so that under-ripe and overripe fruits can be removed. Coffee is then placed on raised beds, known as patios. These beds are used to allow air to flow around the entire fruit and help offer a more even drying process. This drying process can take anywhere from 3 to 6 weeks. During this time, however, the coffee is turned or raked several times per day. This helps the cherries dry more evenly and even safeguards against the possibility of bruising which can change the eventual taste of the coffee. Once the fruits are completely dry, they are then sent out for hulling. This is where the seed is removed from the fruit. After hulling, the final step in the process is dry milling or removing the skin from the seed.