Sunshine, with its sugar showing.
Grown a mile and a half up in the Costa Rican highlands and dried the honey way — the fruit’s own sweetness left clinging to the bean as it dries in the sun. Clean, sweet, and round: brown sugar and honey up front, a lift of stone fruit, and a finish that stays bright instead of sour.
Where It Comes From
Tarrazú is Costa Rica’s most famous coffee region for a reason — high altitude, rich soil, and meticulous farming produce beans of remarkable clarity and sweetness. This lot is honey-processed, meaning the sticky fruit mucilage is left on the bean to dry, feeding sugar straight into the cup.
Roasted light but developed all the way through — not a grassy, Nordic-raw note in sight. The result tastes like the good part of waking up: honey and brown sugar, a lift of stone fruit, clean and bright to the finish.
Craft & Details
Bert’s brew tip: Treat this like the specialty gem it is: a careful pour-over at 200–205°F. You’ll taste honey, brown sugar, and a gentle stone-fruit lift.
Perfect for the sweetness-chaser and specialty-coffee fan
Brewing Guide
Use about 2 Tbsp (10–12g) of coffee per 6 oz of water at 195–205°F. Shines as pour-over or drip — a clean brew shows off its honey sweetness. Grind fresh right before brewing for the fullest flavor.
Freshness & Storage
Roasted to order in small batches — best within 2–4 weeks of the roast date on the bag. Keep the bag sealed, away from light, heat & moisture; don’t refrigerate.
