Costa Rica Tarrazú
Tasting Notes: Black Cherry, Cane Sugar, Hibiscus, Vanilla
BODY: Medium
ACIDITY: Medium
PROCESS: Lactic Anaerobic Fermentation
Note from the Roaster:
This cup of coffee is incredibly fragrant with fruit and spice on the nose. Upon the first sip you begin to notice the brown sugar, spices, a floral note, and fruity finish. The mouth feel is a pleasant medium body with a warm balance of acidity to sweetness and little to no bitterness in light and medium roasts. The best part about this coffee is that it is so easy to drink and with every sip you notice something different.
Enjoy, one sip at a time!
Tasting Notes: Black Cherry, Cane Sugar, Hibiscus, Vanilla
BODY: Medium
ACIDITY: Medium
PROCESS: Lactic Anaerobic Fermentation
Note from the Roaster:
This cup of coffee is incredibly fragrant with fruit and spice on the nose. Upon the first sip you begin to notice the brown sugar, spices, a floral note, and fruity finish. The mouth feel is a pleasant medium body with a warm balance of acidity to sweetness and little to no bitterness in light and medium roasts. The best part about this coffee is that it is so easy to drink and with every sip you notice something different.
Enjoy, one sip at a time!
Tasting Notes: Black Cherry, Cane Sugar, Hibiscus, Vanilla
BODY: Medium
ACIDITY: Medium
PROCESS: Lactic Anaerobic Fermentation
Note from the Roaster:
This cup of coffee is incredibly fragrant with fruit and spice on the nose. Upon the first sip you begin to notice the brown sugar, spices, a floral note, and fruity finish. The mouth feel is a pleasant medium body with a warm balance of acidity to sweetness and little to no bitterness in light and medium roasts. The best part about this coffee is that it is so easy to drink and with every sip you notice something different.
Enjoy, one sip at a time!
About Costa Rican Coffee:
Costa Rican coffee is defined by it´s climate, soil, and overall growing conditions. These conditions are said to be perfect for growing some of the most desirable coffee in the world. Single origin coffees, like this one, are unique in the fact that each farm has it´s own microclimate. These microclimates are what feed into what is known as terroir. Terroir is the unique experience derived from from the growing conditions that each single origin coffee is grown in.
Lactic Anaerobic Processing
Costa Rica is a pioneer of coffee processing methods like the lactic anaerobic process. The process begins with a carefully hand-sorted selection of super-ripe coffee cherries with a high Brix score and optimal sugar content, which feeds the anaerobic process. No water is used during the fermentation stage, and the sugars are transformed into lactic acid, intensifying aromas and sweetness and translating into unique flavors in the brewed coffee. Once the lactic anaerobic fermentation process is complete, the coffee is 100% sun-dried to maintain quality.