A cross-section of the varieties grown throughout the central valley that comprises a large portion of Costa Rica’s interior, Café Vida offers a delicious cup of coffee evocative of its origin. The fruit of these coffee beans were removed by a demucilaging machine before being fermented in tanks for 12-24 hours.  After fermentation the drying process is expedited by use of a centriflux machine. The result is an incredibly consistent coffee with a natural sugary nuttiness and a subtle sparkling acidity. 

Region: Central Valley
Process: Washed, 12-24 hour tank fermentation
Varietal: Caturra, Catuai, Bourbon, Villa Sarchi, Villalobos, Sarchimor, Venecia, Costa Rica 95
Altitude: 1100 - 1600 masl.
Producer: Various smallholder farmers

*if you’d like your coffee ground, add to notes indicating for which brew method you’d like it ground. Please note: we will only grind 12oz. and 2lb. bags of coffee!