Mori Coffee Co. is a Belington-based coffee roastery that makes "coffee for the dead tired." I first saw this while in town and placed an order for "Experiment" through their Facebook.

“'EXPERIMENT” is a Medium-Dark Roast, and a perfect classic-tasting coffee for those who are just starting to step into the world of specialty coffee! I am SO proud to bring you this coffee, all the way from Zarcero, Costa Rica! A long journey to make it all the way into your cup!"

This is a perfect Drip Coffee, Pour-over, or even used as your new espresso! Giving tasting notes of Trail Mix, Chocolate Scone, and Homemade Cookies! (these notes are a guide to help you understand the undertones of the cup, and to help guide your tasting experience, not actual flavorings!) it has a beautiful clean cup, and a slightly acidic finish!

For this coffee, we recommend a 1:14 ratio! (14g of water per 1g of coffee.) that’s about 24 grams of coffee for a 340g cup of coffee.

WHERE IT COMES FROM: Nestled in the West Valley growing region of Zarcero, Costa Rica sits Maria Elena's Farm, "Finca Danto". Sitting ~1700 masl, Maria and Son Luis Salazar opened their micro-mill back in 2011, after many years of traveling and delivering their coffee cherry to other mills and co-ops. This coffee is a "first generation hybrid" between the Timor Hybrid and Ethiopian Rume Sudan, giving it decent resistance to disease, high-yielding crops, and a surprisingly complex flavor. This coffee is washed by a Descafe machine, and sun-dried in raised beds across from the farms wet mill