| Origin | Tarrazu, Costa Rica |
| Variety | Arabica, Lavender, Caturra, Catuai |
| Altitude | 1400–1900 meters |
| Process | 16 hours fermentation, mechanical drying, mechanical sorting |
| Roast level | Light, Medium, Medium-dark |
| Form | Whole bean |
A coffee that needs no introduction! Equally at home as a delightful single origin brew or in a blend, this particular offering is very balanced with a clean finish that's sure to leave you wanting more. Look for notes of red apple, meyer lemon, caramel and milk chocolate.
The catalog often lists the same model at several merchants — worth a price check before you buy.



