This cup from Paloma Coffee Roastery welcomes you with a sensual dance of flavors—starting with subtle apple and plum notes accompanied by sweet cinnamon rolls andchocolate. The body of the coffee is medium, with a distinct sweetness that balances a pleasant but not sharp acidity – the result is a balanced profile that will delight both lovers of chocolate tones and those looking for freshness.
This coffee comes from a region considered one of the best coffee-growing areas in Costa Rica: high altitude, rich volcanic soils, and an ideal climate give rise to exceptional lots."Nacasepa"is listed with an altitude of between 1,500 and 1,800 meters above sea level and the Arabica variety "Red Catuai". The name "Nacasepa" thus represents a specific lot rather than a broader farm brand. This allows you to enjoy the benefits of high-altitude production – denser beans, slower ripening, and a richer flavor profile.
The Nacasepa lot is processed using the traditional washed method with aerobic fermentation: after harvesting, the hand-picked cherries are peeled, subjected to aerobic fermentation, and then washed and dried on African beds or outdoor dryers. Processing takes place at high altitude, where there is less heat pressure and the beans can remain dense and aromatic. After fermentation and washing, the parchment is sorted according to density, which increases the quality of the final beans. The result is beans that are well cleaned, uniform, and ready for roasting with maximum emphasis on preserving their natural aromas—caramel, chocolate, and fruit—so you can enjoy the complex yet delicate charm of this Costa Rican Arabica in your cup.