PROFILE
A vibrant and complex coffee from the mountainous region of Tarrazú, considered the cradle of Costa Rica’s finest coffees. Nestled in the Talamanca Range, this area benefits from particularly fertile volcanic soil and a cool high-altitude climate, giving rise to coffees with a unique flavor signature.
Processed using the Red Honey method, where 80–90% of the mucilage (the pulp of the coffee cherry) is retained during drying, this coffee develops a rich, syrupy texture that highlights all its complexity. The nose reveals subtle spices, while the cup opens with notes of peach and lime, carried by a raspberry-like acidity. The finish is long, fruity, and bright, perfectly balanced between vibrancy and sweetness.
MORE INFORMATION
Country: Costa Rica
Region: Tarrazu
Altitude: 1600 MASL
Farm: Altura San Ramon
Varieties: Marsellesa
Process: Red Honey
Roast: Light
RECOMMENDED BREWING METHODS
Chemex, V60, Filter
