Across drip and pour over, the citrus lifts and the jasmine opens into a Geisha varietal cup that delivers maximum sweetness and acidity with natural-process fruit depth running beneath.
Tropical fruit forward from the first sip and caramelized through the finish, with the 5/5 acidity driving every moment of the arc.
At $2.17/oz, you're paying for natural-process specificity, and the Las Lajas Black Diamond and Perla Negra processing delivers berry-wine fruit intensity that puts this well above standard Costa Rica production.
Demanding in the brew, but the anaerobic fermentation pulls a peach-toffee sweetness that most light-medium Costa Ricans cannot match.
What the thermic anaerobic process costs to run flows through to the bag price; what comes back is a Los Santos Catuai with sour cherry, blackberry, and maximum sweetness, bitterness close to zero.
Hazelnut warmth opens this cup, citrus takes over mid-palate, and maximum acidity and sweetness make it one of the more layered light roasts in the Tarrazú category.
Raspberry and grapefruit hit sharp, the sweetness underneath holds them, and the thermic process leaves malt where a standard Tarrazú would go clean.
Built for the filter drinker tracking high-acidity naturals, this Central Valley lot delivers pineapple-blackberry fruit with a dark chocolate close and bitterness low enough to hold that fruit all the way through the cup.
The price demands proof; pineapple-lime brightness anchored by a dark chocolate finish delivers it.
Tropical fruit brightness from the first sip and near-zero bitterness all the way down, building sweetness that exits clean rather than cloying.
Pear brightness at the front, brown sugar through the finish, and a medium body that stops the 5/5 acidity and sweetness from reading as paper-thin.
The anaerobic natural process draws baked apple, ginger, and cinnamon from West Valley Catuai that conventional drying would never reach, but the 2/5 body means there is nothing beneath the flavor to catch a loose extraction.
Pour-over and drip drinkers who want citrus brightness without any bitterness to manage get Costa Rica's premier growing region at a roast level built for everyday precision.
Dark chocolate and caramelized sweetness at maximum intensity: a medium-roast blend that earns its weight through sourcing, not through roasting time.
The decision to roast this at maximum intensity sacrifices a four-origin blend's potential for a single, predictable register: heavy body and cocoa-powder bitterness that holds under milk but flattens black.
