Costa Rica

Notes: Chocolate, Orange, Dates, Tangerine  Process: Washed Roast: Medium Roast The Costa Rican is sourced from a 3,500 member cooperative located in the San José province called CoopeTarrazu. Tarrazu produces over 25% of the country’s total coffee production, and invests in resources for the local farmers as well as their families.  This is a 100% Arabica coffee bean with notes of chocolate, oranges, dates, and tangerines. Common preparation styles: Drip, French Roast, Aeropress, Pour over and Espresso ** Freshness ** Whole bean coffee normally maintains its freshness for about two months.  Ground coffee usually is best if used within two to three weeks.