Master Origins Costa Rica showcases a rare and unique processing method that highlights its malty sweet cereal character with a crystal clear finish. The coffee beans, sourced from Costa Rica’s Central Highlands, undergo a one-of-a-kind fermentation in hot spring waters, creating a balanced, full-bodied, yet mellow cup that’s rich in aromatic complexity.

ORIGIN
This coffee is selectively handpicked by a group of farmers in Costa Rica’s Central Highlands, one of the country’s most scenic regions. In the historic community of Orosi, surrounded by rainforests, volcanoes, and sugar cane fields, the coffee beans are soaked in mineral-rich hot spring waters for 12 hours. This rare process enhances the coffee's finest characteristics, producing a remarkably balanced and clean cup.

ROASTING
The Costa Rican coffee is split-roasted in two batches. The first batch is roasted at medium temperatures to bring out the sweet malty notes, while the second is roasted slightly darker to achieve the desired intensity and balance.

AROMATIC PROFILE
The hot spring water fermentation process results in a coffee with a malty sweet cereal note and a crystal clear finish. Master Origin Costa Rica is full-bodied yet mellow, offering a clean and refined taste that stands out for its unique character.