Bright, sweet, and a little unexpected. Costa Rica's Alajuela region sits in the shadow of Arenal Volcano, and the mineral-rich volcanic loam soil shows in the cup. These microfarm-grown Caturra and Catuai beans are eco-pulped - a hybrid process that preserves the fruit sweetness while keeping the clarity of a washed coffee. The result is something genuinely distinctive: sweet apple up front, a raisin-like depth in the middle, and a honey finish that rounds it all out. If you're new to single-origin coffee, this is a wonderful place to start. The Details: Roast: Medium Tasting Profile: Sweet apple, raisin, honey Grower: Microfarms in Alajuela Variety: Caturra, Catuai Region: Alajuela, Costa Rica Altitude: 1,300–1,445 meters Soil: Volcanic Loam Process: Eco-pulped, sun-dried Brew Tips: The bright fruit notes shine in a pour-over. Brew at 195–205°F with a medium-fine grind. Try it without milk first - the apple sweetness doesn't need any help. Grind Suggestions: Brew Temperature Suggestions:
