Honey Processed Costa Rican Tarrazu

This lovely Costa Rican is honey processed, which means that some of the coffee fruit is left intact to the seed during the entire drying phase. That extra moisture from the fruit slows the drying process, which often imparts body, fruit, and rounded off acidity.  The Vienna roast brings out low-toned flavors, a bittersweetness front to back that tastes like dark chocolate truffles, interspersed with hints of cooked cherry and red berry with slightly nutty undertones. Roasted to a lovely Vienna Roast.