TUESTO is developed by the MBA, Executive Chef and Certified Barista Andrés Blanco Molina. 

TUESTO is a specialty coffee. Certified tasters can rate our coffee with a score between 80 and 90 points. The raw material is processed and selected with high technical knowledge. The quality condition of green coffee is complemented with a medium roast suitable to highlight TUESTO aromas and flavors. Fragrance and citrus aroma with tangerine and orange, medium body, medium acidity not sharp like green apple and sweetness with notes of honeys like sugarcane candy.

TUESTO, as a specialty coffee, attributes are supported by its soil conditions, altitude, rainfall, and the microclimate that nourishes the growth of coffee beans. At an altitude of 1700m above sea level, the volcanic soils of the Western Valley region pore trees and banana plants in the coffee plantation. They combine harmoniously with the knowledge of the production expert. Over the years, the producers have trained their perception, knowledge of their environment and observation of production, to the point of providing the best food and care for that the plant develops healthy and strong from the hand of a fertilizer with molasses, coffee mucilage and nutrients, as well as a phytosanitary management with organic fungicides based on plants and natural foods. Cold nights and warm days, with good light in the evening hours, make this region enjoy a unique cup flavor.

TUESTO is 100% arabica, 100% pure, it comes from the West Valley region, Llano Bonito de Naranjo and Zarcero micro region. The varieties present are Caturra, Catuai and Villalobos.

Another factor that influences the cup is the process. TUESTO enjoys a Honey process. On this process, the coffee mucilage is half conserved, approximately 50% of the natural sugars of the fruit present in the grain. Once the fruit is received, the coffee undergoes cleaning, a separation by floats and density. Then the husk of the grain is separated (with the crusher). Subsequently a percentage of the honey present in the grain is separated with the help of little water (to avoid contamination) and mechanical means that exert friction and pressure on the grains. The resulting grain with mucilage is dried in the sun until achieving between 9% to 12% moisture. This condition is necessary to keep the grain alive and prevent the development of fungi. The honey process allows to enjoy the presence of natural sugars in the grain, which come to intensify flavors and aromas present in the cup.

That is why we encourage you to enjoy a satisfying experience when consuming TUESTO, prepared by specialists in the field. We pay attention to the details, and we have the strength to have a high quality coffee.