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3x 250g Roasted Coffee Bags

Coffee from Tarrazú, Costa Rica

Relatively heavy body with a complex cup profile and exquisite aroma.

*Washed Process

Tasting notes:

A Washed process to delight your senses with the sweetness of plum, the brightness of grapefruit, and the delicate floral notes of jasmine.

SCA: 85-86

Roast: Medium/Filter

Variety: Catuai

Altitude: 1600m

*Black Honey Process

Tasting notes:

A Black Honey process where citric acidity sparks your taste and notes of honeycomb and toasted caramel fill your palate. Cherry adds a harmonious touch.

SCA: 85-86

Roast: Medium/Filter

Variety: Catuai

Altitude: 1700m

*Anaerobic Process

Tasting notes:

A 3-day cold honey anaerobic fermentation in the river followed by 10 days of sun-drying gives you a sophisticated acidity with tropical tasting notes of passion fruit and pineapple, filling in with rose tea for a clean finish and a balanced mouthfeel.

SCA: 87-88

Roast: Medium/Filter

Variety: Catuai & Caturra

Altitude: 1800m

Custom Grind? No Problem! Just request it in the Order Notes at checkout.

Don Miro, Tarrazú (San Marcos) - Floral Citrus & Sweet Caramel

Roilyn Monge is the fourth generation of his family harvesting coffee in Tarrazú. After leaving town to embark on a different career, Roilyn returned to the field to do what he loves and has been doing since he was 6 years old. 

He is satisfied when he knows that there is a person in another part of the world enjoying his hard and beloved production and to welcome visitors at the farm and show them his lifestyle and the science behind harvesting.

The sweet caramel is his favorite and he describes it as “it is very sweet and has an exquisite aroma, with notes of chocolate and caramel, very intense for the daily coffee that I need and I drink it 4 times a day”.

San Luis, La Cabaña (San Marcos, Tarrazú) - Tropical Ether

Ivannia Valverde has spent her life cultivating coffee in San Marcos, Tarrazú. The operations are primarily driven by women, bringing a unique focus on detail and resilience to every harvest.  She views coffee as a commitment to the land, rooted in the three pillars of sustainability: environmental, social, and economic. You can see Ivannia implementing water-saving systems, revaluing coffee by-products into organic compost, and planting native trees to protect the biodiversity and climate of her farm.

Sustainability is her way of life, and she ensures her coffee is processed in harmony with nature, using clean energy and sun-drying techniques. She says, "Our goal is to produce specialty coffee while preserving the resources of our region, ensuring that the legacy of Tarrazú continues for many generations to come."