哥斯大黎加，莉卡·托雷斯

The red honey process really lets the sweetness shine through—I brewed a V60 and got these bright, juicy notes that lasted well past when the cup cooled. Altitude and the F1 Casiopea cultivar definitely pull their weight here.

The F1 Casiopea cultivar is something special—it brews up this bright, honeyed sweetness I've never gotten from other red honeys. Maybe it's the 1500m elevation, but there's a clean, layered finish that keeps me coming back for another cup. I'm already rationing the bag.

I brewed this red honey process as a pour-over and the sweetness came through immediately, like brown sugar with a soft, fruity finish. It's easily one of the smoothest coffees I've had from the Turrialba region, and the 1500 masl altitude really shows in the complexity. Definitely grabbing another