A Special Costa Rican Roast
From the small region of Tarrazu in Costa Rica, this coffee bean is processed through the Red Honey process.
The coffee cherry (freshly picked from the coffee tree) is fermented for just over a week, until the fruit turns a dark red color. Then the coffee bean is extracted and dried under the sun. This Red Honey process results in a very pleasant tasting profile with accentuated sweetness, body and citrusy overtones.