1 lb bags (whole bean or ground)

This Costa Rican coffee is from the Santa Maria de Dota region, and is grown at 1700-2100 meters by Minor Esquivel Picado and family. Yellow honey describes the way in which the beans are dried.  First ripe fruit is put into a holding tank for 24-48 hours. The coffee is floated and the less dense cherries are removed and the top quality fruit is de-pulped, leaving as much of the mucilage as possible. The freshly de-pulped coffee is then placed on the patios for around 4 hours to pre dry before going to the raised drying beds. The coffee is turned by hand every few hours for 10 days.

Cupping notes- dried cherry and black berries, brown sugar, chocolate, heavy body, very sweet finish with a touch of tangerine.