This coffee hails from the Tarrazú region of Costa Rica which is rather popular and well regarded for its coffee growing. This coffee from Finca El Nispero is no exception to the delicious wonders that is produced in the country. Grown at an elevation of 1500-2000m above sea level; it allows for an ideal temperature for the coffees to grow and develop its natural sugars. Once processed, the coffees are transferred to sheltered solar drying beds. This coffee is made up of two varietals; Caturra and Catuai, and is grown and processed as a microlot by Gerardo Arias. When we tasted this on the cupping table, we were attracted to the delicate yet complex notes it possessed. Its aroma reminded me of really soft and delicate sweet fruits while its cup characteristics were complex. Once cooled, you'll taste a sweeter cup with notes of guava and grapes.