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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.
PROCESS: Honey
VARIETIES: Cattura and Catuai
12 oz bag of whole beans.
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.
PROCESS: Honey
VARIETIES: Cattura and Catuai
12 oz bag of whole beans.