R58 Costa Rica Tarrazu Hacienda Copey Villalobos Natural
R58 · COSTA RICA TARRAZU TOBOSI HACIENDA COPEY · VILLALOBOS NATURAL
Costa Rica Hacienda Copey Villalobos Natural
Bright champagne grape meets rich black cherry liqueur.
Champagne grape and wild berry lead, with soft white musk aromatics and the deep sweetness of black cherry liqueur. The cup is juicy, finishing with cacao nib and cardamom spice. A great pick if you enjoy juicy, fruity coffees with a layered finish.
Villalobos × Natural
In a natural process, whole coffee cherries are dried with the skin and fruit still on, and hulled afterwards. During drying, sugars and aromas from the fruit move into the bean, giving clearer berry sweetness, winey notes and a juicy mouthfeel.
Hacienda Copey is in Tarrazú, San José, Costa Rica. It was founded in 2011 with the aim of producing high-quality specialty coffee. The farm sits at around 1,840–2,195 m and focuses on Geisha, while also growing Villalobos, Villa Sarchi, Red Catuai and Yellow Catuai, using natural, honey, anaerobic and other processes.
Coffee Details
| Country | Costa Rica |
|---|---|
| Region | Tarrazu / Tobosi |
| Farm | Hacienda Copey |
| Altitude | 2,000 m |
| Variety | Villalobos |
| Process | Natural |
| Roast Level | Medium Light |
| Tasting Notes | Champagne grape, wild berry, white musk, black cherry liqueur; juicy, cacao nib and cardamom finish |
Brewing Guide
For pour-over, start with 15 g coffee, 240 g water at 91–92°C and a medium-fine grind, then adjust for sweetness, acidity and finish. For settings tailored to your gear, try our AI Barista. If the cup doesn't taste right, visit the Pour-Over Troubleshooting Clinic.
Looking for more fruity coffees? Browse our specialty coffee beans.
For shipping times, resting, storage and grinding, see our FAQ. Coffee is an agricultural product, so flavour may vary by harvest, batch, roast and brewing method.
