Costa Rica Bajo Canet Chopin

Origin

Costa Rica

Flavor Profile

Named Chopin by its importer for its symphony of aromas, this Costa Rican coffee from the Tarrazú region is processed with the experimental raised honey method - ripe cherries are fermented, dried for 3-4 days, rehydrated in water, de-pulped, then dried again in the mucilage as with standard honey processing. Expect an intensely sweet raisin aroma opening into tropical fruit, wine, and milk chocolate sweetness.