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  • Parchment is laid on raised beds to sundry. - Guji, Ethiopia
  • Following fermentation, coffee is washed in clean water and run through concrete grading canals. - Guji, Ethiopia
  • It’s raked frequently to ensure even drying. - Guji, Ethiopia
  • Gotae Sodu washing station receives cherry from smallholder farmers cultivating coffee in the dense protected forests surrounding the station. - Guji, Ethiopia
  • It takes approximately 12 days for parchment to dry. - Guji, Ethiopia
  • Ripe, red cherry is selectively handpicked by smallholders and delivered the Gotae Sodu washing station. - Guji, Ethiopia
  • The majority of farmers contributing to this lot farm small plots of land of under one hectare. They cultivate mainly Caturra and Catuai at altitudes of 1,150 to 1,700 meters above sea level. - Tarrazu, Costa Rica
  • Tarrazu, Costa Rica, is a region known for its high altitudes and superb quality coffee.
  • La Playa is processed at Palmichal Micromill, an important partner for many specialty coffee producers in the Palmichal, Puriscal, Tarrazu and Frailes micro-regions in Costa Rica.
  • Costa Rica has become a world leader in traceability and sustainability in coffee production. Ninety percent of the country’s 50,000 coffee farmers are smallholders, and today, many deliver their cherry to boutique micro-mills that often process cherries according to producer specs to retain single-lot or single-farm qualities. - Tarrazu, Costa Rica
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TRILBY | SEASONAL ESPRESSO BLEND | Ethiopia & Costa Rica

€12,50
€12,50
Sale Sold out
Tax included.
Size
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TASTING NOTES | PASSION FRUIT. DRIED CHERRY. DARK CHOCOLATE

The purpose of Trilby Espresso is to discover the harmony between two beloved lots from washing stations that we choose for their consistent high quality year by year.

In this edition, we work with a washed organic coffee grown in protected forests in Guji, Ethiopia and washed Catuai&Caturra lot from Tarrazu, Costa Rica.

The espresso profile has balanced acidity with notes of passion fruit, dried cherry and plums followed by a dark chocolate finish.

Country of origin: Ethiopia | Costa Rica

Cooperative: Guji Gotae Sodu  | La Playa

Altitude: 2250masl | 1700masl

Producers: Local Smallholders

Varieties: JARC | Catuai, Caturra

Processing: Fully Washed | Fully washed

SCA Quality Score: 87.5 | 85

Suggested brew method: Espresso