This single-origin coffee is from San Diego Tarrazú, Costa Rica, grown at 1,600-1,750 meters altitude by producer Luis Carlos Picado Montero. The coffee consists of Caturra and Catuaí varieties processed using lactic anaerobic fermentation at Beneficio San Diego. The process involves oxygen-free fermentation where natural lactic acid bacteria convert sugars in the fruit, creating a smooth, creamy profile. Roasted using a Dual Roast method where the same coffee is roasted in two different degrees—one lighter to preserve freshness and aromas, one darker for body and sweetness—then blended together. The cup is soft, full-bodied with balanced sweetness, mild acidity, and a long pleasant aftertaste. Scored 85.5 points.
An artisanal micro-roastery in the heart of Småland that hand-roasts specialty coffee beans slowly and at lower temperatures to develop their full aroma.
