This coffee comes from Tarrazú, Costa Rica, and is grown at an altitude of 1,500 m. It consists of the Caturra and Catuaí varieties and has an SCA score of 87.5. Its Red Honey process retains the mucilage during drying, enhancing the sweetness and complexity of the bean. This method requires expertise and careful monitoring to develop the described profile. It is particularly suitable for filter roasts and, when properly developed, offers aromatic cups with notes of ripe plum, panela, blackberry, currant, and a hint of vanilla. These references describe its tasting profile, not added ingredients. It is available in formats of 250 g, 500 g, and 1 kg. For each size, there are presentations in whole bean, ground for French press, ground for espresso, ground for filter, and ground for moka. The quantity and presentation correspond to the selected variant; no single net weight is specified for the general product.