Hello Sideyard Friends,

This week’s roast is a honey process coffee from Tica Linda—a women owned processing facility in Tarrazú, Costa Rica. Honey process coffees tend to sit neatly between natural and washed process profiles. With the fruited notes taking a back seat, this one sits closer to the washed end of the continuum. Milk chocolate is the dominant note, sitting right in the front row, almost completely crowding out the more subtle strawberry, apple, and honey notes behind it.

The origin track for the week is Me Donkey by Walter Gavitt Ferguson.

Cheers,

Ryan