Milk Chocolate / Citrus / Caramel 

Coming from Costa Rica, this coffee has gone through Black Honey proces, meaning the coffee cherrie had the skin peeled and the coffee seeds were left to ferment and dry with the cherry's mucillage attached to the bean. This is a slow process that takes about 2 weeks before it proceeds to the next steps to further dry, rest (another 2 months), clean, sort and bag.

This whole process gives the coffee delicious notes, smoothness and a beautiful lingering butterscotch aftertaste.

The other thing that makes this coffee special is that it is a Typica variety. Typica coffee is quite succeptible to coffee desease and low yielding.