This Costa Rican lot represents a captivating blend of velvety sweetness, fruity freshness, and sustainable coffee culture. The flavor profile of this coffee offers an exceptionally harmonious and full-bodied experience, dominated by the deep, authentic sweetness of wild honey. In the cup, this honey note is brightened by juicy tones of ripe peaches and slightly “spicy,” fresh accords of sweet raspberries. Thanks to its medium acidity and creamy body, the coffee maintains a perfect balance, making it an ideal choice for filter brewing, Aeropress, moka pot, and French press, where its clean and sweet varietal character truly shines.
The beans were grown in the renowned Costa Rican coffee region of Tarrazú, specifically in the mountain town of Santa Maria de Dota (San José, Dota). Coffee trees of the traditional Caturra and Catuai varieties grow here at an impressive altitude of 1, 500 to 2,600 meters above sea level. Production is managed by the renowned Coope Dota cooperative, founded in 1960, which today brings together nearly 1,100 local smallholder farmers. The cooperative is a global pioneer in the fields of ecology and sustainability, having become the world’s first coffee producer to receive official Carbon Neutral certification in 2011. It measures its carbon footprint across the entire supply chain—from the processing mill through its own roastery to emissions from transportation to ports—and invests annually in targeted environmental projects to further reduce emissions.
This entire coffee lot was processed using the semi-washed “Honey” method, which gives this coffee its unmistakable and rich character. Hand-picked ripe cherries are first mechanically stripped of only their outer skin, but the sticky pulp—rich in natural sugars and known in Costa Rica as “miel”—is intentionally left on the bean. The coffee is then slowly dried in direct sunlight, during which the sugars from the pulp caramelize and are gradually absorbed into the coffee bean itself. This meticulous process imparts a velvety, creamy body and intense honey-like sweetness to the coffee, while preserving its crystal-clear fruity acidity.