This month Tour Pass coffee is a honey processed coffee from the Tarrazu region of Costa Rica. This region has ideal conditions to cultivate great coffees. This coffee was selected for its incredibly exceptional cup profile. The honey processing of this coffee starts with the strict selection of perfectly ripe cherries, once the coffee is de-pulped the mucilage is left on allowing the natural sugars to enhance the sweetness of the coffee. The coffee is then dried on African beds or patios, allowing the coffee to dry in a slow and even way.
Experience a heavy body with a caramel cream finish, notes of milk chocolate, berries and honey sweetness.
Origin: Costa Rica
Farm: Finca La Montañita
Mill: Beneficio San Diego
Variety: Caturra & Catuai
Altitude: 1200-1750 MASL
Proc. Method: Honey Processed
Tasting Notes: Blackberry, Caramel, Cream, Milk Chocolate