Region: San Jose, Tarrazu
Altitude: 1,300-1,700 Meters Above Sea Level (masl)
Soil Type: Red Clay
Varieties: Caturra and Catuai
Process: Fully Washed and dried in mechanical dryers
Cupping Notes: Full bodied, good acidity, pear and red apple notes, sweet caramel finish
Roasted to perfection and a big, full flavor. Some of the best coffee I've had. Buy it! You won't regret it.