Full-City (Medium) Honey (Wet De-Skinned, Sun-Dried) Caturra Caramel, brown sugar and cherry; sugary, heavy and sweet with subtle tartness
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 popularized the "honey" processing method. This method starts as traditional wet prepping by de-skinning the coffee cherries to expose the pulp, but stops right there. The cherries are then meticulously sun-dried in the pulp, creating a wonderfully complex cup.