Costa Rica Santa Rosa 1900 Espresso

A honey-process Catuai from the high-altitude slopes of Santa Rosa, grown between 1,900 and 2,000 meters where slower maturation builds a soft, measured acidity. The yellow honey fermentation—with partial mucilage retention—gives this coffee a rounded body and gentle sweetness without muddying the cup. Expect a steady, clean structure throughout the shot; the altitude and processing method work together to keep everything tightly woven.