META Coffee Costa Rica Jaguar Terrazu Honey Processed roast Arabica Coffee

INFORMATION:

In comparison with other processes, the water usage is very low. Due to a shorter fermentation period, the coffee acquires an acidity halfway between natural and washed coffees. Farmers produce coffees with some of the unique characteristics of natural processed coffee in less time and with lower risks of unexpected effects such as over-fermentation. In the honey process, the cherry skin is completely removed and only the mucilage is left on the parchment. A honey coffee bean has a lighter, more yellow honey color.

Cup Profile : Expect deep aroma, vibrant, lemony acidity, pear, smooth finish, spice, honey, malt, chocolate, caramel, orange, milk chocolate truffle, creamy, black cherry, syrupy, brown sugar sweetness, marzipan.

Region: Tarrazu, San José

Altitude: 1200 - 1300 M.A.S.L.

Variety: Caturra & Catuai

Harvest: January - March

Processing: Yellow Honey

At META Coffee

● We only roast our coffee when you make an order so we can guarantee that every bag of coffee is as fresh as possible for your enjoyment.

● As soon as we roast, we pack all of our coffee in an airtight bag with a one way valve to ensure the coffee stays fresh for longer.

● We only use the single origin beans from the best coffee growing regions around the world and we never use beans from countries that rely on the heavy use chemicals on their crops.

● We strike to provide our valued customer the best quality.

**IMPORTANT**

Because all our coffee are only roasted when you order to guarantee freshness, there will be a natural process called degassing.

All coffee beans naturally degas after roasting and if you don't let the coffee rest for a few days the coffee can taste a little bitter.

Degassing varies depending on the type of coffee and roast. It therefore can take anywhere from 2 to 12 days until the coffee is ready to brew. A rule of thumb: The first 24 hours is when a bulk (approximately 40 percent) of CO2 leaves the bean.