Brown sugar and cocoa on the dry aroma; orange and red-apple brightness on entry; honey and caramel sweetness through the middle; a medium, clean body; and a milk-chocolate finish. Clear structure and balanced sweet-tart acidity — a textbook washed Costa Rican.
Buying Tips
SHB: Strictly Hard Bean — coffee grown above roughly 1,200 meters, where altitude and large day-night temperature swings produce denser beans and brighter acidity
Region: Tarrazú lies in the mountains south of San José, made up of smallholder cooperatives and micromills, and is Costa Rica's most iconic region
Variety policy: Costa Rica has long permitted only arabica, mainly Caturra and Catuai
Brewing Notes
Pour-over: Medium-fine grind, 91–92°C, ratio 1:15
Iced: The citrus acidity and honey sweetness stay clear when chilled