As soon as we've tried this coffee at Espresso Studio, we said we're having it in the next Coffee Series. Anaerobically processed in Costa Rica, and then roasted by our friends at Yume, this was definitely our favorite coffee of the year . Rejoice.

Country: Costa Rica
Producers: William Segura & Luis Eduardo Campos
Region: San Ramón de Alajuela, Tarrazu
Altitude: 1750 m
Varieties: Caturra
Processing method: Anaerobic