Costa Rica Santa Rosa 1900 Espresso

The yellow honey process gives it a smooth sweetness that doesn't overpower the clean finish, even in a single espresso shot. Grown at that altitude really shows in the clarity.

I've been brewing this as espresso for a week and the sweetness is what gets me, syrupy body without any muddiness. At 1900 meters that Catuai really holds onto its clarity, even when I push the ratio a bit.

Been drinking this as my morning espresso for two weeks and the sweetness is what keeps me coming back — that honey process really rounds out the cup. Grown that high up, it stays clean instead of getting muddy, which I didn't expect from something with this much body.