1) Sounds cool. How does it work?Each month, you’ll receive a 12oz bag of exclusive coffee(up to $50 value) that are only available to Koffee Kult Club members. Shipping is completelyFREE on all U.S. orders! 2) Fun! Who picks the coffee?Our awesome team of Barista and Roasters. Stay ahead of the trends and mix it up with a new surprise coffee each month! 3) Do I have to sign my life away?Absolutely. You belong to us now. Kidding!You can cancel anytime,cause that’s how we roll. No questions asked.How it works: Orders ship out within 4-5 days of purchase. Your card will be charged $30.00 on the 7th of each month. Your pack will arrive around the 15th.
An amazing black honey coffee comes from one of our favorite micro coffee mills Las Lajas Cumbres del Poas located in Sabanillia de Alajuela Costa Rica. Owners Dona and Oscar are known for being one of the original pioneers for honey processed coffee.
Cumbres del Poas is always one of our favorite trips and visit regularly. There is a waiting line for this coffee, as it is in high demand. Koffee Kult is a Legacy Roaster of Oscars coffee and we are honored to be able to offer this coffee to our customers.
Cupping Score: 87 Cupping Notes: well balanced, complex with notes ofstrawberry and peach jam, fig and coco Profile: Medium Roast
Coffee Producer:Dona Francisca and husband Oscar Chacon Farm: Cumbres del Poas Origin: Costa Rica Region: Sabanillia de Alejuela, Central Valley Cupping Score: 87 Cupping Notes: strawberry and peach jam, fig and coco Size: 3.5 Hectors (8 Acres) Altitude: 1500+ masl Variety:Caturra and Catuai Drying Process:Sun dried
Dona Francisca and her husband Oscar Chacon of the Cumbres del Poas micro mill are 3rd generation coffee producers. The Cumbres del Poas micro mill is located in the Sabanillia de Alajuela in the Central Valley region of Costa Rica.
Both Francisca and Oscar believe in preservation of the environment. They were one of the first pioneers of high-quality honey and natural process coffees in Central America back in 2009 when they started experimenting with special processes. Water use at the mill is minimal, since their coffees do not undergo the washed process.
During the harvest of their coffees they will measure the brix content in the coffee cherries to determine the best time to pick their coffees to obtain the utmost sweet and fruit forward profile.