First date or long-term relationship? With Flirt from Doubleshot, it doesn't matter. This coffee will delight anyone who likes to flirt with filters. It's juicy, sweet, and creamy, and every encounter with it will be a little different, but you'll always enjoy it. The roastery has combined yellow honey coffee from Costa Rica and fully washed coffee from Colombia, giving you an experience full of balanced flavors with the sweetness of honey and chocolate and a hint of dried apricots.
Finca Šumava is an ambitious project that arose from the collaboration between a Czech investor and renowned Costa Rican specialty coffee exporter Francisco Mená. Its full name is Finca Šumava de Lourdes, and it is located in the Lourdes de Naranjo region, about an hour's drive from the capital San José. The idea behind the entire project is based on the exceptional terroir, a solid economic background and, above all, the vast know-how that Francisco has gained over the last ten years working with hundreds of small farmers throughout Costa Rica. Šumava is a model farm that uses the latest coffee processing technology and current trends in agronomy and organic farming. For example, they recycle the wastewater produced during the cherry processing process. It is systematically dried on unused meadows and the remaining organic material is then used as fertilizer for coffee trees.
In the honey method, the cherries are sent to a pulping machine after harvesting, as in the washed method. However, in this case, the machine is set to leave a little more pulp on the bean after removing the skin. The coffee is then transferred to patios or beds for drying. Here, the coffee beans are dried with the pulp residue that remains on them after hulling. This dries on the surface and forms a sticky layer. For this reason, thorough and frequent turning is essential. The beans tend to stick together a lot, and there is a risk of unwanted processes occurring. Thanks to the longer contact between the pulp and the beans, the coffee is very sweet and full-bodied, but retains its sparkling acidity. This processing method was originally developed in Brazil as an experiment to produce high-quality coffee with great flavor using a minimal amount of water.
Finca Buenavista, owned by the Imbachi family for over 30 years, is located at an altitude of 1,800 meters above sea level near the town of San Agustín. Carlos Imbachi, the farm's founder, together with his wife Yolanda and their children, grows the Caturra variety and other high-quality varieties. Thanks to the unique microclimate of the Huila region, where the harvest takes place up to six times a year, we can offer fresh coffee from this farm all year round. The Imbachi family is dedicated to specialty coffee and strives for maximum quality and consistency of flavor with each micro-lot harvested, which is highly valued by customers.
This coffee is processed using the traditional washed method, which allows the clean fruit flavors and pleasant acidity to shine through. After being hand-picked, the ripe cherries are fermented in concrete tanks for several dozen hours, then hulled and dried in secaderos - special foil-covered drying beds that ensure the coffee beans dry evenly. This processing method is popular for its ability to preserve the coffee's bright fruity notes, contributing to the balanced flavor experience that is typical of the Huila region.