Costa Rica is regarded as one of the world's premium coffee growing regions. The best grades of Costa Rican coffee are grown in four districts surrounding the capitol of San Jose, with Tarrazu being one of them. The rich and deep water and soil, with a thick humus layer of volcanic origin, as well as the climate, are irreplaceable factors that create true specialty coffee.
 
The coffee exhibits characterized perfume-like floral fragrance, winey scent and aroma, with strong fruity hints of berries, prune, full body with balanced chocolate and caramel finish.  
 
This coffee can be brewed via espresso machines as SOE, pourover filter, siphon, French press or moka pot. 
 
Bean Origin: Brunca, Costa Rica
Varietal: Catuai, Caturra
Altitude: 1600m
Processing: Natural
Roasting: Medium
Tasting Notes: Perfume-like floral fragrance, winey, berries, nuts, chocolate, caramel, vanilla