Starting in 2011, Finca Hacienda Copey has a short history producing coffee in Costa Rica but has made waves, having won the Costa Rican Cup of Excellence twice in 2017 and 2019. They grow Geisha, Red Catual, Yellow Catuai, Villa Sarchi and Villalobos, processing them in a variety of traditional and experimental techniques. We're excited to have partnered with a team so dedicated to quality and innovation, and we look forward to tasting the coffees they produce in the future.
This coffee is a blend of two different Geisha Honey lots from the Takara plot; #109 and #115. Both lots are fermented with mucilage in stainless steel tanks; 109 is fermented for 10 days with yeast, whereas 115 is fermented for 20 days with lactic acid. This coffee is an exploration of the interplay between displaying terroir (drying as a honey) and the creation of new flavour compounds (fermenting anaerobically).
THIS COFFEE COLOUR IS
Green Acidity & Clarity
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Very complex coffee with notes of Stones Fruits, Dried Fruits, Florals, Honey and Spices
Colour can intuitively communicate
how coffee tastes.
At THREE we communicate how our coffees taste through colour. We have grouped all of the
coffees we offer into three different colour groups, based on their sensory characteristics. This
makes it easy for you to find coffees you like.
