La Karola Dark Room

OriginCosta Rica

Roast levelLight

ProcessNatural

Summary

A Costa Rican microlot from La Karola farm in the Tarrazu region, produced by Steven Mora. Grown from the H10 Milenio hybrid varietal and processed as a Dark Room Natural: ripe cherries are washed, fermented in open tanks in complete darkness for 48 hours, then slowly dried on raised tables in a dark room with controlled airflow, temperature and humidity over 45 days. The cup is fruity and vibrant with notes of black cherry, red grape and maple syrup, suited to both filter and espresso brewing.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 18 g
Coffee out: 40 g
Time: 30 s

Filter

Coffee in: 15 g
Water: 250 g

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Region: Tarrazú
Producer: Steven Mora
Variety: Milenio
Notes: Maple, Red Grape, Black Cherry

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The roaster

Horsham Coffee Roaster

Based in West Sussex, Horsham Coffee Roaster is a specialty roaster sourcing directly from producers in Costa Rica, Kenya, Rwanda, and Brazil. They roast on a…

AI-assisted description, based on roaster & cupping data.

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