Coffee originates from Central America, from Costa Rica, from the region of Alajuela in Central Valley, farm Alberto Guardia. The variety is L9, processed using Natural method. The coffee received 88 SCA points.
In the flavor profile, Hibiscus, Papaya, and Strawberry Jam notes appear. The processing method involves drying whole fruits for 12 days and controlled drying, followed by grain aging before final sorting.
Information comes from publicly available sources.