Our first Costa Rican bean and we couldn't be happier with the choice. A fantastic and unique bean from the Tarrazú region of Costa Rica, this bean is grown at no less than 4200 feet. It boasts wonderful acidity with a rich aroma and a full body.
Light Roast: High acidity but not overpowering. The light roast of this bean is very complex with a sharp flavor.
Medium Roast: Lighter levels of acid bring out the sweetness of the chocolate and the increased notes of the beans.
Dark Roast: Sweet chocolate and smooth silky well balanced flavors.
"Roasted in a facility which uses wheat, peanuts, tree nuts,
eggs and milk but not on the same equipment."