Costa Rica tightly regulates their coffee industry, with rules prescribing that fully ripe cherries must be collected by hand and processed the same day.
Costa Rica's strict quality requirements and diverse microclimates produce high-quality coffees that boast a rich diversity of flavors and characteristics — from high acidity to sweet chocolaty and malty flavors.
The honey processing method, which was used to cure this coffee, enables the production of coffees with some of the unique characteristics of natural processed coffee in less time and with lower risks of unexpected effects such as over-fermentation.
This coffee cups well with several brew methods. Pourover and drip coffee are both excellent; we also especially enjoy this coffee brewed via aeropress.