Tarrazú coffee commonly grows between 1,200 and 1,800 meters. Lots from the region are known for clean acidity and pronounced sweetness.
This lot came to us as a microlot honey process from a small cooperative in the heart of Tarrazú. Honey process is that in-between step where the coffee cherry’s mucilage—the sticky, sugary layer—stays on the bean during drying. It’s riskier than washed coffee and less extreme than natural. When it works, it’s magic.
“Honey process is like walking a tightrope over a river of flavor. One misstep and you’re in sticky, fermented territory. But when you nail it, you get this clean, caramel-kissed sweetness that feels like it’s been plucked straight from a Costa Rican cloud forest.”
Higher elevations generally mean cooler temperatures and slower cherry maturation. That tends to produce dense beans with clear acidity and sweetness.
Honey-process coffees retain some fruit mucilage during drying. They need a controlled roast to preserve sweetness without flattening the cup.
The cup shows citrus, apricot, and brown-sugar sweetness. Its acidity is bright but balanced, with a clean finish.
Origin and process provide useful expectations, but harvest and handling determine the quality of an individual lot.