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Coffee: Costa Rica

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Description: Hill Road Coffee Roasters coffee beans are roasted to a variety of medium levels. This way the subtle and sometimes extreme differences between the coffee origins and processes can be tasted. 

Farm/Co-op Notes: This coffee was grown by small holder farms in the Tarrazu region. These farms deliver their ripe coffee cherries to Beneficio San Diego Mills for processing. The mill was established in 1888 and works with producers to ensure good community relations and sustainable production. Beneficio San Diego is also the most modern mill in Costa Rica.

The Tarrazu region has the highest elevation coffee farms in Costa Rica and they benefit from a dry season during harvest. At an average size of 2 hectares per farm, a community of farmers delivered their coffees to the San Diego Mill to produce this offering.

The honey process started in Costa Rica and has since been used by several other countries. The process is a mix between the natural and washed processes. The coffee cherries are de-pulped but some of the fruit mucilage (coffee honey) is left on the coffee seed for the drying phase. This process gives the coffee a sweetness that resembles a natural processed coffee.

PRODUCER: Smallholder farms (2 hectare avg.)

PROCESSING: Beneficio San Diego Mills

REGION: Tarrazu

TASTING NOTES: Raspberry, Toffee, Honey

ELEVATION: 4,000 - 5,750 ft

ROAST: Light Med.


VARIETIES: Cattura and Catuai

12 oz bag of whole beans.

Hill Road Coffee Roasters

Shane Kilpatrick began roasting in 2016, inspired by the world of flavor he discovered in fresh ground, single origin coffee. His passion for the story of coffee, from the farmer to your cup, is roasted into every batch.   HRCR coffee is roasted in a certified kitchen in Reading, PA. We source our green coffee from a sustainably driven distributor with field tech offices in many origin countries. The distributor is working directly with the farmers to produce higher quality coffee. This gives the farmers the opportunity to be paid higher premiums. HRCR believes coffee tastes the best when drinking it as fresh as possible. For the roaster, that means using current crop greens and providing the coffee fresh roasted.

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