Costa Rica Terrazzu Hot Springs
Costa Rica Tarrazu Hot Springs(Light Roast)
Notes of: Caramel, Apple, Almond, Dried Fruit
This coffee takes its name from a unique processing method that uses mineral-rich, volcanic spring water. This Tarrazú coffee starts with hand-picked cherries at the peak of ripeness. The cherries are delivered to the San Diego wet mill where they undergo a patented fermentation process with volcanic mineral water. During the fermentation process, the thermal spring water and wet parchment interact in a unique symbiosis. The hot water accelerates and enhances the mucilage removal resulting in a superior cup clarity. Additionally, the natural minerals present in the spring water get absorbed by the coffee bean. When roasted, the minerals and natural acids from the coffee create a wonderful and complex cup.
Costa Rica Tarrazu Hot Springs(Light Roast)
Notes of: Caramel, Apple, Almond, Dried Fruit
This coffee takes its name from a unique processing method that uses mineral-rich, volcanic spring water. This Tarrazú coffee starts with hand-picked cherries at the peak of ripeness. The cherries are delivered to the San Diego wet mill where they undergo a patented fermentation process with volcanic mineral water. During the fermentation process, the thermal spring water and wet parchment interact in a unique symbiosis. The hot water accelerates and enhances the mucilage removal resulting in a superior cup clarity. Additionally, the natural minerals present in the spring water get absorbed by the coffee bean. When roasted, the minerals and natural acids from the coffee create a wonderful and complex cup.
Costa Rica Tarrazu Hot Springs(Light Roast)
Notes of: Caramel, Apple, Almond, Dried Fruit
This coffee takes its name from a unique processing method that uses mineral-rich, volcanic spring water. This Tarrazú coffee starts with hand-picked cherries at the peak of ripeness. The cherries are delivered to the San Diego wet mill where they undergo a patented fermentation process with volcanic mineral water. During the fermentation process, the thermal spring water and wet parchment interact in a unique symbiosis. The hot water accelerates and enhances the mucilage removal resulting in a superior cup clarity. Additionally, the natural minerals present in the spring water get absorbed by the coffee bean. When roasted, the minerals and natural acids from the coffee create a wonderful and complex cup.