Costa Rica Tarrazú 🇨🇷 🍯
Hello Sideyard Friends,
This week's roast is a honey processed coffee from the Tarrazú region of Costa Rica. Costa Rican processors are famous for their inventive methods and this is one of them. Honey processing started in Costa Rica and gets its name from the honey-looking mucilage left on the coffee seeds during the drying process. It's a hybrid method that sits somewhere between wet process and natural/dry process.
The importers tasting notes include clementine, honey, almond, plum and raspberry. Wednesday morning the almond, honey and citrus was starting to come through, but I haven't had a chance to cup it again due to Thanksgiving travel. I'm hoping a little more of the fruit shines through as it mellows and look forward to making my way through the 16oz bag we have waiting at home!
Cheers,
Ryan