Mylo Coffee Co., March 2016

While on a roadtrip down south, we stopped for lunch and a visit with friends and family in Little Rock, Arkansas.  A good friend suggested we try a new coffee place he was really enjoying, and so after lunch we stopped in for a quick visit before getting back on the road.  We ordered a pourover of their Costa Rica Perla Negra and were blown away!  It was fantastic.  Sweet, fruity and balanced with a wonderful acidity.  We were so excited by our experience we wanted all of our subscribers to get to drink the same delicious coffee. 

The Coffee

Origin: Costa Rica

Region: Sabanilla de Alajuela

Farm: Finca San Luis/Las Lajas

Varietal: Caturra, Catuai

Altitude: 1450 masl

Process: Natural

 

The Story

Mylo Coffee Co. started roasting coffee 2 years ago and have not looked back since.  They are a family of hard workers that are passionate about great coffee.  When they aren't roasting, they are in the cupping lab making sure their coffee is always optimized for whatever brew method they are using.  Whether they are brewing a V60 or dialing in espresso on their shops La Marzocco Strada, the coffee is roasted specifically with the final brew method in mind.  The head roaster, Markos, showed us around the facility and his enthusiasm for coffee and people was extremely evident.  His excitement for roasting the best specialty coffee possible was infectious.  They roast their delicious coffee on a beautiful , green, Diedrich IR-5.  Markos, a trained engineer, employs the same scientific rigor to the roasting process and the finished product reaps the rewards of all his effort.  We just know you are going to love this coffee as much as we do!

 

photo cred @ Wil Chandler