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Goldilocks Espresso


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Tasting Notes: TBD

*Seasonal blend of espresso  – Costa Rica Cafe Vida (50%) and Guatemala San Pedro (50%)*

Costa Rica Cafe Vida (50%)

Origin Costa Rica
Region Central Valley
Farm Various smallholder farmers
Variety Caturra, Catuai, Bourbon, Villa Sarchi, Villalobos, Sarchimor, Venecia, Costa Rica 95
Altitude 1100-1600 masl
Proc. Method Fully Washed

Café Vida captures the classic profile of a Washed Costa Rican coffee, with up-front sweetness, mild nuttiness, and sparkling but gentle citric acidity. These are easy-drinking coffees that work well as approachable single-origin brews, or as a sweet base in a blend for any application.

Our Central Valley Cafe Vida offerings are different than those from Tarrazú and Brunca in that they are “Fully Washed,” meaning the cherries are depulped, fermented, and washed clean of mucilage. Typically in Costa Rica, Washed coffees are processed using a demucilaging machine, which mechanically removes the fruit material using friction instead of fermentation.

These coffees are depulped and placed in fermentation tanks for 12–24 hours, depending on the pH level of the coffee as it ferments, as well as the volume of coffee in the tank. After the fermentation period, the coffee is washed using water channels and passed through a centriflux machine, which removes the excess water and expedites the drying process. These coffees are dried mechanically.

Guatemala San Pedro (50%)

Origin Guatemala
Region San Pedro, Atitlan
Farm Various smallholder farmers, members of APROCAFE
Variety Caturra, Catuai, Bourbon,
Altitude 1550-1690 masl
Proc. Method Fully Washed

This coffee is from the APROCAFE co-operative in San Pedro, Atitlan. They follow organic practices and pay special attention to the needs of both the soil and the water. They use vermicompost as fertilizer and do all harvesting by hand.

The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000 mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of the coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region.

*All info courtesy of Cafe Imports*

Additional information

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Whole Bean?

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