كوستاريكا، ريبوسادو

The Villa Sarchi cultivar at 1600 meters gives this coffee a delicate brightness that I haven’t found in other honey-processed beans, and the reposado aging adds a smooth, almost wine-like depth without overpowering the cup. I brewed it as a pour-over and the sweetness lingered nicely into the finis

The reposado honey process really lets the Villa Sarchi shine—I brewed it as a pour-over and got a clean, sweet cup with no bitterness. The 1600 masl altitude shows in the complexity; it’s easily the best coffee I’ve had from this harvest.

Tasting this Villa Sarchi from 1600 masl, the sweetness of the honey process comes through as a rich, syrupy body that lingers on the palate. It's my second bag from this harvest, and the consistency in that clean finish is exactly why I keep coming back.