Costa Rica, Tarrazu, Double Anaerobic Black Honey

Rose | Hint of Jasmine | Blueberries | Winey | Lingering Aftertaste

Roast profile: Medium 3/5
Acidity: 3/5

Origin: Costa Rica
Region:  Tarrazu
Producer:  Luis Pablo Bonilla Solis
Farm: La Loma
Variety: Caturra
Process -  Double Anaerobic Black Honey (D.A Black Honey)
Altitude: 1700 - 1800 masl

In the heart of Costa Rica's renowned Tarrazú region, the La Loma farm produces exceptional coffee using a double anaerobic honey process that combines innovation with tradition. The coffee is processed using the honey method, leaving some of the mucilage on the beans to dry. The result is a vibrant cup with tasting notes of rose, hints of jasmine, juicy blueberries, wine-like acidity, and a lingering aftertaste, reflecting the dedication and passion of the farmers who cultivate this unique coffee.

Best enjoyed as an espresso or a long black.