Costa Rica San Isidro - Honey

Origin

• 🇨🇷 Costa Rica· Tarrazú

Tasting notes

Character

• Bright
• Sweet
• Clean

Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Tangerine, red apple, praline Profile: Sweet, floral coffee with a syrupy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and fruity aftertaste Know where your coffee comes from Together with his son Johel, Matias Monge Naranjo runs Hacienda San Isidro Labrador, located on the hills of Dota in the Tarrazú region of Costa Rica. The entire project is family-owned and operated. 100% of the coffee is processed on-site—there’s a dry mill and dedicated drying areas on the plantation. We’ve been buying their coffee for several years now. This year, we selected the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. San Isidro from the Los Santos region, grown at an elevation of 1850 masl. The CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. is hand-picked at peak ripeness and dried on African beds in full sunlight. Want to know more? Check our Direct Trade page here.