A micromill from Taras to Pastra Farm, the largest specialty coffee producing region in Costa Rica, Central and South America. This product, called black honey, does not undergo a fermentation / washing process and goes into the drying process with the mucilage (mucous) remaining. By doing so, the sweetness is transferred to the beans, and you can obtain coffee with a sweetness that is difficult to obtain with ordinary washed coffee. During the drying period of 2 weeks or more, the beans are carefully selected by carefully hand-picking and stirring the defective parchment every day.
 
 Memo Brown sugar, black tea, rounded mouthfeel
 Farm Pastra Farm
 Area Costa Rica Tarrazu
 Altitude 1780-2000 meters
 Variety Katura, Katuai
 Process black honey
 Degree of roasting
 Contents 100g or 200g