The Tarrazu Region in Costa Rica is one of coffee's most iconic. In America, this is the classic cuppa. Clean, bright, and usually treated to a light roast it's been a staple since before there was a Third Wave.
Of late, the Costa Rican coffee industry is on the cutting edge, offering stellar Cup of Excellence lots, microlots, and experimenting with diverse processing methods. This is an example of that. Traditionally a wet-processed region, Costa Rica has led the way in dry-processed American coffees and the results are stunning.