Costa Rica

This Costa Rican coffee is from the Tarrazu region. It is a honey processed coffee grown between 1,200 and 1,750 meters above sea level. The honey process originated in Costa Rica and is a method where some or all of the mucilage of the coffee cherry that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a naturally processed coffee.The Tarrazu region has an average farm size of three hectares. This honey coffee is produced by community farmers who carefully
select cherries for their ripeness during harvest and deliver them to the San Diego wet mill. This coffee offers tasting characteristics of stone fruit, cocoa, & floral and is roasted to the lighter side of medium.