The Cup: Cooked cranberry with jammy coffee cherry and dried lavender flavors. Lots of boozy acidity and mild sugary sweetness.
The Origin: Tarrazú is Costa Rica’s most productive coffee region. Grown at high elevations these coffees possess bright and crisp acidities with flavors of apricot and orange.
The Process: Natural coffees are typically processed the very day they are harvested. The cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 30 to 40 days, depending on the weather. The Black Diamond process is a slower, more deliberate process, obtain a sweeter, more clear, and brighter coffee.
The Cup: Cooked cranberry with jammy coffee cherry and dried lavender flavors. Lots of boozy acidity and mild sugary sweetness.
The Origin: Tarrazú is Costa Rica’s most productive coffee region. Grown at high elevations these coffees possess bright and crisp acidities with flavors of apricot and orange.
The Process: Natural coffees are typically processed the very day they are harvested. The cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 30 to 40 days, depending on the weather. The Black Diamond process is a slower, more deliberate process, obtain a sweeter, more clear, and brighter coffee.
