Costa Rica Tarrazu Italian Roast and Ethiopia

and Ethiopia

Quick and direct contact with ice also stops the brew process early by rapidly cooling the coffee

and clean flavors makes Popayán coffee an excellent choice as a stand-alone varietal or as a base component in blends and roast profiles

then oxidized and dried

0g OUT: 46 - 49g TIME: 24 - 27s

Costa Rica Tarrazu Italian Roast and EthiopiaThe popular Costa Rican coffee growing region of Tarrazu is a high elevation area located in the municipality of Rosario. Locally, this region is affectionately named Los Santos, as many of the surrounding towns are named after saints. The area is fondly referred to as the Area of the Saints. The cultivation and exportation of Tarrazu coffees drive the local economy, making coffee growth essential to the socioeconomic success of area. During