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Corazón de Jesús Natural Reposado
A bold Java coffee with vibrant tropical fruit acidity, a textured, wine-like body, and a nutty finish.
In Costa Rica’s Brunca region, the Alvarado Fonseca family has pioneered the Natural Reposado process at their Corazón de Jesús Micromill. Ripe cherries are fermented in bags at controlled temperatures, first for two days and later for up to ten, inspired by winemaking techniques. Between fermentations, cherries dry slowly on raised beds, preserving delicate flavours. A final 15-day patio drying stage completes the process, creating a coffee with exceptional complexity—an innovative method that reflects the family’s dedication to quality and exploration.
A bold Java coffee with vibrant tropical fruit acidity, a textured, wine-like body, and a nutty finish.
In Costa Rica’s Brunca region, the Alvarado Fonseca family has pioneered the Natural Reposado process at their Corazón de Jesús Micromill. Ripe cherries are fermented in bags at controlled temperatures, first for two days and later for up to ten, inspired by winemaking techniques. Between fermentations, cherries dry slowly on raised beds, preserving delicate flavours. A final 15-day patio drying stage completes the process, creating a coffee with exceptional complexity—an innovative method that reflects the family’s dedication to quality and exploration.