espresso
Mt. Totumas Las Rosas 25-212
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
Grown at 1,800 meters in the highlands of Boquete, this Catuai from Mt. Totumas reflects producer Karin Dietrich’s careful approach to high-altitude natural processing. Using the Natural Bosque method, cherries are slowly dried in a shaded environment to enhance fruit character while preserving balance and clarity. The cup opens with vibrant raspberry and yuzu notes, finishing with a smooth Blackcurrant.
SPECIALTY COFFEE
Grown at 1,800 meters in the highlands of Boquete, this Catuai from Mt. Totumas reflects producer Karin Dietrich’s careful approach to high-altitude natural processing. Using the Natural Bosque method, cherries are slowly dried in a shaded environment to enhance fruit character while preserving balance and clarity. The cup opens with vibrant raspberry and yuzu notes, finishing with a smooth Blackcurrant.
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