Chocolate Éclair / Strawberry Jam / Macadamia Nut 

This autumn's signature espresso is effortlessly enjoyable, leading with rich chocolate. Undertones of macadamia bring a subtle nuttiness, while a strawberry jam sweetness comes through on the finish. With milk, it becomes reminiscent of a creamy chocolate éclair, while still holding onto those jammy fruit notes. 

Producer 

Founded in 1960, CoopeTarrazú brings together thousands of smallholder producers across Costa Rica’s celebrated Tarrazú region. The cooperative supports producers with agronomic expertise, soil and crop management, and organic fertiliser. CoopeTarrazú invests heavily in the future of coffee production through renewable energy, water conservation, biodiversity protection and research into new processing techniques. At the mill, wastewater is carefully treated and coffee pulp is transformed into natural fertiliser that is returned to producers. Through the Community Lot project, additional premiums are also returned collectively to producing communities, supporting roads, schools, healthcare and other local infrastructure. 

Process

For this natural process, ripe cherries are delivered to local mills before being dried under the sun for 15–30 days at temperatures of around 21–28°C. Cascara from the mill is dried and composted with microorganisms and wood chips, reducing composting time from around 300 to 100 days. The finished compost is then provided back to producers as organic fertiliser, helping return nutrients to the farms.

Producer: CoopeTarrazú

Origin: Tarrazú, Costa Rica

Altitude: 1,450 - 1,500 masl

Varietal: Catuaí, Caturra

Processing: Natural

Brew: Espresso