Costa Rica Tarrazú, Single Origin

Finca San Cristóbal Norte in Tarrazú, one of the most renowned growing regions in Costa Rica. At 1,600 to 1,800 meters, the cherries ripen slowly, making the bean hard and dense. This is the foundation for the sweetness and the reason why we need to apply more energy to the drum during roasting than with a softer bean. Processed as Natural at Beneficio San Diego, in operation since 1888. The cherry dries with the entire fruit flesh on the bean, and fermentation is carefully controlled in temperature tanks. This enhances the fruit beyond what a typical Natural process carries: cantaloupe melon, mango, golden kiwi, a hint of pineapple, along with a syrupy sweetness that lingers. In cupping, it scores top marks for sweetness, cleanliness, and consistency. We roast light-medium and remove the coffee from the drum at the end of the first crack. Roasting longer would diminish the fruitiness and turn it into chocolate notes, which we offer elsewhere on the shelf.