Sideyard Notes: Costa Rica Tarrazu 🇨🇷 🍯
Hello Sideyard Friends,
This week's coffee is from the famed Tarrazu region of Costa Rica. It's a honey process coffee, sitting somewhere between dry and washed processes. Some of the fruit mucilage is left on during processing and as it dries (from ~50% moisture content as ripely picked beans down to ~12%), the beans and bits of leftover fruit have the look and feel of honey. The process sets more sugars and fruit notes into the bean as they dry. It's a process that was invented and made famous in Costa Rica.
We've been buying this coffee for three years now and this year's harvest tastes at least as good as the past two years, if not better. Tasting notes include honey, plum, almond, and raspberry. It tastes good enough straight away, but gets great as it cools toward room temperature.
Cheers,
Ryan