Costa Rica Hermosa - Single Origin

Hermosa isn't a single farm. It's a lot from Coope Dota, a cooperative in Santa María de Dota that began in 1960 with 96 producers and now represents around 1,100. Cherry comes in from member farms across the valley, is pulped and dry fermented for 16 to 18 hours, then washed and dried slowly with the air kept below 40°C. That patience in the drying is a large part of why it tastes the way it does.

Coope Dota was the first coffee processor in the world certified carbon neutral, back in 2011, and they haven't stopped there. Waste honey water is now turned into fertiliser while pollution is pulled out of the air in the process, rather than simply offset. They've also run a coffee school for local 17 and 18 year olds for nearly twenty years.

Best if you:

• like sweetness and body more than sharpness
• brew filter and want something generous rather than delicate

Brew it: V60, Aeropress or batch brew at 60g per litre. Cafetiere at 70g per litre with water just off the boil.

We roast in 18kg batches through the week, so nothing sits around ageing before it reaches you. When a single origin lot runs out, that's it until the next season. No two coffees are the same, so we let each one dictate how it's roasted. Every batch runs on manual controls, so we can react to how the coffee develops in the drum and fine tune the balance of convection and conduction heat. That's where the precision comes from.