This Costa Rican Coffee is filled with citrus, orange & tangerine notes with a smooth chocolate like finish.. Here’s a little more info on it!
The Roast – This bean is a light roast. At this roast profile, the coffee’s citrus acidity comes to life!
Region – The coffee comes from the Tarrazu Region of Costa Rica. This region produces some of the best coffees in the world.
Process – The coffee is processed via the washed process method. This methods help to develop the citrusy notes that are found in this coffee.
Altitude – The coffee is grown at 1650m above sea level. Very high indeed!
Picking Process – The farmers use the selective harvesting method to pick the beans. This is where they choose only the ripest cherries to be sent for processing. It takes time and man power to do, but good things come to those who wait!
Variety – The beans are of the caturra variety.
Check out our Brew Guides to see how we get the best out of this bean!
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