This is a Black Honey Process from Costarica , giving you a nice floral and lovely sweetness to the cup with excellent balance: high body, creamy texture and high-quality acidity
 
Tasting note:
Aroma of citrus. Tasting notes of almonds, rum raisin, baked red apple, Fruit-driven, sweet and balanced. Good structure, creamy body and melted butter mouth feel,  dulche de leche caramel.
 
Cupping note: 
The aroma of the Costa Rica La Cuesta is wonderfully fragrant. It’s sweet, fruity, nuanced… Red fruits, refined sugar, and angel food cake. From the very start, this coffee is dynamite. It’s a very clean, light-bodied coffee, and features smooth, lightly creamy mouthfeel. Softly sweet flavors of milk chocolate, honey, and nougat lightly envelop the tongue, along with juicy, citrus acidity, red delicious apple, and white peach. Savory sweet nuances of marzipan and shortbread play through the finish. 
 
The Coffee
Region :                   Tarrazú
Farm :                   La Cuesta
Owners :               Gabriel Gamboa Nuñez
Altitude :               1,450 masL
Process :               Black Honey
Variety :                 Caturra
Q Score :               86.75
 
 
Coffee Bio:
La Cuesta Farm is located in the sub-region of La Cuesta, in the Tarrazu Region. It was planted 25 years ago by Gabriel’s uncle.
Eventually his aunt inherited the farm and decided to sell it to a buyer named Chichi Navarro. Gabriel was able to buy it back about 10 years ago.
The name of the farm was given due to its location at La Cuesta.
 
Processing:
This coffee was processed at La Palmichal Micro Mill. The depulper is calibrated so that only the skin is removed from the fruits whilst 100% of the mucilage is preserved.
The coffee was slowly dried on a concrete patios over 11 days. The final phase of the drying process was carried in a carefully calibrated mechanical drier for a better uniformity in humidity levels.
The coffee is then rested in parchment for two months before it is sorted by weight, density, size, and colour.