- Producer — Finca Santa Teresa
- Region — Santa Clara, Renacimiento
- Varietal — Catuai
- Terroir — 1400-1600 masl, 23-31 degrees Celcius, tropical maritime climate
- Process — Natural
Tastes like
Green apple + Elderflower + Rich
Illustrated with:
We invite people we work with to taste coffees before they're released, to help define the tasting notes that inform the brush stroke illustration for the coffee. For this coffee, we invited east London breakfast, lunch, weekend brunch hotspot Mae and Harvey.
Jemima
Finca Santa Teresa stretches out over 237 acres and is nestled high up in the cloud forest at 1400-1600 metres above sea level, adjacent to La Amistad National Park - a UNESCO World Heritage Site.
The farm is famed for its award-winning Geisha coffees and it's also home to Caturra, Catuai, Typica and Caturra plants. The La Llorona river provides a natural water source, the volcanic soil is full of nutrients and the Pacific and Atlantic weather systems ensure an optimal balance of rainfall and sunshine.
Jemima takes its name from the plot on which it was grown. In the cup this coffee has blackberry and green apple notes when first brewed, with floral chamomile, cranberry and soft lime as it cools.
Method
We recommend brewing this coffee as espresso for a full-bodied cup full of floral notes and dark chocolate. It's also versatile enough to taste delicious as a filter coffee - we recommend the Orea Brewer and our pour over recipe.
Coffees are whole bean as standard. If you'd like your coffee ground please specify for which brewing style in the notes at checkout and we'll grind fresh.
