Costa Rica - 16oz

Description Profile Data Sheet Roast Level Lingo This exemplary coffee comes from the Don Roberto estate where trees are grown in soil with high tropical acidity and bask in a microclimate offering the perfect balance of sunlight and precipitation. Like most Costa Rican coffee, these beans have the trademark juicy citrus fruit flavor that characterizes the region, but Don Roberto’s coffee is a bit more nuanced, with a complex sweetness that’s balanced with hints of spice. Cupping Profile Tasting Notes: Honey, Sweet, Clean, Peanut Body: Full Body Acidity: Sharp Brew Methods: French press (coarse grind) Auto Drip (medium grind) Pour Over (medium-fine grind) Espresso (fine grind) Origin Information Country: Costa Rica Region: Tarrazú Elevation: 1300 – 1800 m.a.s.l. Harvest: January - March Cultivar: Caturra and Catuaí Process: Washed, Sun-dried Medium Roast • Agtron 50 Agtron numbers are precise, industry standard representations of the