Costa Rica Tarrazu Honey

In the cup we taste honey, apricot and almond. We roast this coffee light-medium to keep those flavours clear.

The skin comes off but part of the sticky fruit stays on the bean while it dries. The result sits between washed and natural, sweet with a round body.

Details

• Origin Costa Rica
• Region Tarrazu
• Altitude 1600 to 1900 m
• Variety Caturra, Catuai
• Process Yellow honey

How to brew it

We roast it for filter. Start with 60 g of coffee per litre of water at 93 to 96 C, for example 15 g to 250 g in a pour-over. It also makes a bright, fruity espresso if you like a lighter shot.

We roast on Tuesdays and Fridays and ship within 48 hours, so your coffee is usually less than a week from the roaster when it arrives. It tastes best between one and five weeks after roasting.