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This coffee is beautifully balanced, featuring notes of lush tropical fruit and bittersweet chocolate, complemented by a smooth, full body that lingers pleasantly with every sip.
It’s a process in which the fruit pulp is removed from the coffee bean right after harvest, then the beans are fermented to break down the remaining mucilage before being thoroughly washed with water.
Grown in Costa Rica’s renowned Tarrazú region—south of San José in the mountainous “Los Santos” area—this coffee benefits from high elevations (1,200–1,800+ meters), rich volcanic soil, and expert small-scale processing. The result is a vibrant, full-bodied Arabica coffee with bright acidity and notes of chocolate and citrus.
This coffee is beautifully balanced, featuring notes of lush tropical fruit and bittersweet chocolate, complemented by a smooth, full body that lingers pleasantly with every sip.
It’s a process in which the fruit pulp is removed from the coffee bean right after harvest, then the beans are fermented to break down the remaining mucilage before being thoroughly washed with water.
Grown in Costa Rica’s renowned Tarrazú region—south of San José in the mountainous “Los Santos” area—this coffee benefits from high elevations (1,200–1,800+ meters), rich volcanic soil, and expert small-scale processing. The result is a vibrant, full-bodied Arabica coffee with bright acidity and notes of chocolate and citrus.