COSTA RICA H17 HYBRID Espresso capsules

The H17 variety is a hybrid between Catuai and an Ethiopian heirloom, combining the high yield of the former with the notable cup quality of the latter.

In the natural process, fully ripe cherries are carefully selected using Brix measurement and hand-picked. After cleaning and flotation sorting, the cherries are fermented for 24 hours without depulping, then dried on patios for 12 to 15 days, being stirred daily from 8 a.m. to 2 p.m. to ensure even drying. They are then covered to maintain proper temperature and humidity.

The result is an H17 lot with balanced acidity and a dark sugar sweetness.