Well-known around the world for its great coffees, Costa Rica is the only country in the world where it is actually illegal to produce any type of coffee other than 100% Arabica—the highest quality of coffee beans. Heavy rainfall and high altitudes make ideal farmland, along with volcanic ash, which oxygenates the beans, resulting in rich flavors. Over 70% of Costa Rica’s coffee farms are in the mountainous regions in highly varied altitudes. All of these factors affect the aroma, body, flavor, and acidity of the coffee. This Costa Rican coffee has been exclusively sourced from the mountainous region of Tarrazú.
CUPPING NOTES: Cocoa Powder, Dried Fig and Malt, with a Medium Acidity and a Medium Body.