The Tarrazu region has several small microclimates. This coffee hails from Santa Maria de Dota and is 100% Caturra grown at between 1650-1780 masl.

This coffee is one of many micro-milled offerings from Costa Rica. Farmers have undertaken great expense and effort to take control of the processing from cherry to exportable coffee. The results are nothing short of amazing.

Sweet, slight notes of stone fruit and berries give way to a balanced but assertive malic acidity. The lingering finish reminds us of dark 70% chocolate. Certainly a good choice for press pot or drip, this might not be a great choice for espresso.