Costa Rica Tarrazú Honey & Anaerobic Blend
• Flavor: Berry, Cinnamon, Rose Hips, Cane Sugar
• Roast: Light | Medium
• Process: Honey | Anaerobic
• Variety: Caturra, Catuai
• Producer: Luis Eduardo CamposSummary:
This exceptional Tarrazú coffee blend combines the sweetness of San Diego Honey Process coffee with the vibrant complexity of Anaerobic Process coffee from Cordillera de Fuego. The honey process, pioneered in Costa Rica, leaves the mucilage—or "coffee honey"—on the parchment during drying, imparting a natural sweetness to the cup. The anaerobic process, meanwhile, involves fermenting ripe coffee cherries in oxygen-free, stainless-steel tanks, creating a unique profile with lactic and malic acids. The result is a meticulously crafted coffee with bright, fruit-forward flavors of berry and rose hips, complemented by warm notes of cinnamon and the subtle sweetness of cane sugar. Perfect for those who seek a dynamic and layered cup.