Costa Rica Tarrazú Honey

Flavor Notes: Chocolate milk, honey, raspberry
Body: Light
Roast Level: Medium
Acidity: Bright
Contents: Single Origin Specialty Roasted Coffee
Preferred Brew Method: Drip or Pour Over
Good with milk?: Yes

Process: Honey
Country of Origin: Costa Rica
Farm: Multiple growers in the Tarrazú region using the San Diego Mill
Variety: Caturra, Catuai
Elevation: 1200-1750m

Roaster's Notes: 

Tarrazú is the fifth canton in the province of San José in Costa Rica, located in the central part of the country. The volcanic soil of the region lends itself well to high quality coffee growing and this one is no exception. Originally built in 1988, Beneficio San Diego is one of the most modern mills in Costa Rica. I'm seeing a lot more innovative coffees come out of this region, such as anaerobic natural and lactic anaerobic fermentations. This one is a honey process, which may not feel as innovative but is available in much larger quantities, allowing me to offer it for longer and include it as part of my house blend. 

I decided to keep this roast on the lighter side of medium. I am targeting around a 13.5-13.8% ML on this with an ending temperature of around 208C. I drew out the roast a little longer than many would roast to get strong caramelization through to the center of the bean.

As a drip or pour-over coffee, it's got a nice brown sugar and honey sweetness to it with a hint of chocolate, more of a milk chocolate than a dark chocolate. There is also a very pleasant raspberry note to it that gives it a slight tartness. Add milk or cream and you have a nice fruity punch that cuts through and adds a little excitement to the cup. While I don't have espresso listed as a recommended option, I have found that you can get some really nice shots out of this that work well as a latte. It's not as chocolate-forward as the espresso house blend so I don't think it will please as many pallets but it's definitely worth taking a look at if you like lighter, fruity espresso.