Costa Rica H17 from the Herz roastery is a coffee that will delight all lovers of distinctive, deep, and unusual flavors. This select lot from the Valle Central region offers an intense flavor profile that combines wine, chocolate, and whiskey—an elegant, dark, yet surprisingly harmonious combination. The cup reveals a dense body, velvety texture, and a pleasantly long finish. The H17 variety, known for its aroma and complexity, stands out thanks to the selected processing method, which highlights its fruity fermentation and sweet tones. The ideal choice for those who want to savor their coffee slowly, discovering new layers of flavor with every sip – even without milk.
The beans come from the Valle Central region, one of the most famous and fertile coffee-growing regions in Costa Rica. Thanks to its altitude, fertile volcanic soil, and microclimate with regular fog and stable temperatures, it provides ideal conditions for the slow ripening of cherries. It is these conditions that allow the H17 variety to develop its full flavor potential. The coffee is grown here by small farmers, often in collaboration with modern processing stations that emphasize precise fermentation and control of every step. The result is a raw material with a clear origin, precision, and character that is reflected in every cup.
This coffee is processed using the anaerobic method, i.e. fermentation in a closed environment without access to air. This method allows for a more pronounced development of aromatic substances that are normally suppressed in traditional processes. After harvesting, the coffee cherries are sealed in special tanks where they ferment for several dozen hours under controlled temperature and pressure. The result is a coffee with a distinctive wine-like fermentation, a sweetness reminiscent of chocolate, and subtle alcoholic notes that evoke whisky. This processing style gives the coffee depth, juiciness, and a sophisticated character that places it in the category of unforgettable specialty batches.