Costa Rica HELLA DRUNK

by Sprout Coffee Roasters

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19,90 € VAT incl. (0,080 € / 1g)
In stock > 5
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Roast Date
06.10.2026 (5 days)
Roastery
Sprout Coffee Roasters
Coffee Origin
Costa Rica specialty coffee Costa Rica
Region
Tarrazú
Variety
Caturra
Roast Type
Omni (recommended for both Filter & Espresso Coffee)
Process
Natural
Flavour Profile
Brownies, Dušené červené ovoce, Liqueur
Roast Level
Omni
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Moka pot, Vacuum Pot, Espresso

"Hella Drunk" from Sprout Coffee Roasters is a Costa Rican coffee that will definitely surprise you. In the cup, expect stewed red fruit, a distinct liqueur-like note, and a sweet, brownie-like dessert finish. The profile is denser, intensely fruity, and a bit funky. The red fruit resembles warm fruit compote, while the slightly alcoholic character adds an almost warming sensation, and the brownie-like finish rounds out the cup with chocolatey sweetness.

The coffee comes from El Cuzuco in Costa Rica’s Tarrazú region and is produced by Hellen Mora and Don William. The farm is located at an elevation of about 1,700 meters above sea level, at the foot of a hill nicknamed Dragon’s Hill, in a remote part of Tarrazú. After years of growing coffee, Don William decided he no longer wanted to sell his best cherries solely at the current market price, so he began looking for a way to increase their value through his own processing. In 2015, he therefore began processing the best part of the harvest using the natural method. His daughter Hellen also joined the project, and he named his own processing mill after her. It is their work that has gradually produced distinctive and sought-after lots, including Hella Drunk.

The variety is Caturra, one of the traditional varieties grown in Central America, offering a pleasant sweetness and a fresh, fruity character. The processing method is dry, or natural. With this method, ripe cherries are dried whole, including the pulp, so the bean remains in contact with the sugars and aromatic compounds inside the fruit for a longer period during the process. It is precisely this natural processing that helps bring out the rich sweetness, pronounced red fruit notes, and a slightly alcoholic character—which gave the coffee its name. The result is a full-bodied, sweet, and slightly wild cup with notes of stewed fruit and chocolate brownie. Sprout also roasts it as an “omni,” so you can enjoy it as a bold filter brew or as a juicy, modern espresso.

  • Farm: El Cuzuco
  • Producer: Hellen Mora, Don William
  • Elevation: 1,700 m above sea level

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