costa rica coffee
La Casita
by axil coffee roasters hawthorn · hawthorn, australia
you'll taste stone fruit before peach. this is la casita, an anaerobic costa rica from axil coffee roasters hawthorn.
stone fruitpeachhoneyhoneycomb
the bean
- origin
- costa rica
- region
- west valley
- process
- anaerobic
- status
- in stock
la casita is a costa rican coffee from the west valley region, roasted by axil coffee roasters hawthorn. it's processed anaerobically, meaning the cherries ferment in sealed, oxygen-free tanks before drying, which drives the pronounced fruit character in the cup. expect stone fruit and peach up front, with honey and honeycomb adding a sweet, syrupy depth. that fruit-forward, naturally sweet profile makes it well suited to filter brewing, where clarity lets each layer come through, though it can also reward a longer espresso pull for those who enjoy a sweeter, more complex shot.
common questions
What does La Casita taste like?
la casita leads with stone fruit and peach, backed by honey and honeycomb sweetness. the anaerobic process amplifies that fruit character, giving the cup a ripe, syrupy quality.
How is La Casita grown and processed?
it's grown in costa rica's west valley region and processed anaerobically, where coffee cherries ferment in sealed, oxygen-free tanks before drying. this method is known for intensifying fruit flavours and sweetness.
How should I brew La Casita?
filter methods such as pour over or batch brew tend to suit anaerobic coffees like this one, letting the peach and honeycomb notes read clearly. if pulling it as espresso, a slightly longer ratio can help balance the sweetness without muddying the fruit.
about axil coffee roasters hawthorn
all coffee from axil coffee roasters hawthornhawthorn, australia
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