San Marcos, Tarrazu - Costa Rica

Altitude: 1500-1600 masl

Varietals: Caturra

Processing Method: Honey processed

The Tarrazu region in Costa Rica is a favorite of ours, consistently coming through with an abundance of high quality beans using progressive processing methods. The red honey processing method of this bean lends big sweet body characteristics to the cup, something we thought would pop as an espresso. Brew it black to unlock juicy notes of nectarine or brew it white for a creamy vanilla cup.

This particular coffee hails from the same farm as our “TIrra Estate” coffee, which was a crowd favorite both in and out of the roastery over the last year, we hope you enjoy this one just as much!

Notes of nectarine, milk chocolate and vanilla

For espresso

Our trusty 1:2.5 Coffee / Water ratio does this coffee wonders!

20 grams of coffee / 50 ml water out

In 26-30 seconds depending on your grinder.

This is an intensely sweet bean with notes of vanilla, cocoa and caramel - awesome black or white!