Costa Rica, Tarrazu (honey)

This Tarrazú honey opens with rich milk chocolate, the kind that coats the whole cup.

A deep, rounded sweetness carries through the middle, and just as it settles, a hint of berry-like fruitiness shows up on the finish. It's the kind of cup that feels familiar right away but keeps giving you something to notice.

Brew it as a pourover to let that berry note stand out, or run it through drip for an easy, everyday cup.

FLAVOR: Chocolate, Sweetness, Berry-Like Fruitiness

BODY: Medium Bodied

ROAST LEVEL: Medium

This coffee comes from a community of smallholder farmers in Costa Rica's Tarrazú region. Farms in this community lot average about three hectares (7 acres).

This lot is honey processed.

This means after the seeds of the coffee cherry (the beans) are removed from the fruit, some of the sticky sugary layer that coats them is left on during the drying process.

This coffee is mixed altitude between 1,200-1,750 meters, and primarily composted of Caturra and Catuai cultivars or Arabica coffee.

ORIGIN: Tarrazu, Costa Rica

FARM: Beneficio San Diego (community of smallholders)

ALTITUDE: 1,200 - 1,750 MASL

VARIETY: Caturra, Catuai

PRODUCTION METHOD: Honey