Costa Rica

Costa Rican coffee is known for its wet mill system of processing coffee which uses water to wash off the skin and pulp of the coffee, commonly known as washed coffee. The Tarrazu region is known for producing the highest grade of coffee and being at the highest altitude in the country, which ranges from 3,900 to 6,200 feet. 

A medium roasted bean with a full body and highly acidic taste. Notes of a sweet and fruity flavor with some light chocolate. Best brewed using a pour-over or espresso machine.