Fresh roasted, dark roast, rich and full bodied with a smoky trace
Costa Rican - Dark Roast
Region: Tarrazú
Growing Altitude: 4,200 to 5,900 ft.
Arabica Variety: Caturra and Catuaí
Harvest Period: January–March
Milling Process: Washed, patio and drum drying
Notes: intense and full aroma; chocolate and citrus flavor; creamy body; bright acidity