哥斯大黎加 唐凱托 蒂皮卡 改良白蜜 農場級珍藏

The high elevation really shows in the cup — there's a clarity and composure I rarely find in other beans. Red Honey processing keeps the sweetness present without overwhelming the structure.

The strawberry note really comes through, and it stays clean all the way down the cup instead of turning jammy. Grown at 1,850 meters, apparently, which might explain why it tastes this composed. Been brewing it as a pour-over every morning and I'm not tired of it yet.

First time trying a white honey process and the strawberry note really comes through without being syrupy. Brewed it in a French press at 1,850 meters worth of clarity, honestly. The sweetness lingers cleanly on the finish, no bitterness at all.