Costa Rica Las Lajas Anaerobic Honey

This coffee is a single origin from Costa Rica's Central Valley at an elevation of 1600 MASL. It is a Catuai variety processed with an innovative anaerobic natural (natural with limited oxygen fermentation) method followed by extended drying on patios. The roast is an expressive light profile with flavor notes of candied lemon, cacao, mixed berries, and round body, featuring sweetness and tart acidity reminiscent of berries and dark chocolate.