Region: Central America
Roast: Medium
Cupping notes: Brown sugar, Honey, Orange
Elevation: 4800-6400 feet
"A private estate Tarrazu that offers exceptionally brisk citrus acidity and a perfectly clean finish!
Although Costa Rica produces a variety of coffees, those that reach American specialty coffee menus usually are very high-grown Strictly Hard Bean (SHB) coffees from regions near the capital of San Jose in the central part of the country: Tarrazu, Heredia, Tres Rios, Volcan Poas.
Costa Rican coffees are prized for their high notes: bright citrus or berry-like flavors in the acidity, with distinct nut-to-chocolate roasty flavors."