In the volcanic highlands of Alajuela, Costa Rica, at 1,300–1,445 meters above sea level, small micro farms cultivate Caturra and Catuai varieties with a precision that reflects generations of dedication to quality.
Processed using the eco-pulped method — dried in the sun with part of the fruit still on the bean — this Costa Rica sits beautifully between a washed and natural coffee. The result is a cup with natural sweetness and complexity: sweet apple, raisin, and honey that linger long after the last sip.
