Specialty coffee from Costa Rica, from the Tarrazú region at an altitude of 1,500 m. It combines the Caturra and Catuaí varieties and has an SCA score of 87.5. Its Red Honey process keeps the mucilage on the bean during drying. This method increases sweetness and complexity, but it requires experience and careful monitoring. It is especially suitable for filter roasts and, when well developed, delivers aromatic cups with notes of ripe plum, panela, blackberry, currant and a touch of vanilla. It is available in 250 g, 500 g and 1 kg sizes. For each size, whole bean and grind options for press, espresso, filter and moka are offered. These options let you choose both the amount and the format according to your brewing method. Net content depends on the selected variant and does not correspond to a single size for the whole product.