Flavor Notes: Cocoa, White Grape, Citrus
LIKE OUR COLOMBIAN COFFEES, THE MEDIUM & DARK ROASTS
OF THIS COSTA RICAN, TARRAZU REGION, COFFEE ARE GREAT FOR ICED COFFEE: RETAINS FLAVOR & SWEETNESS
EVEN WHEN COLD.
Costa Rica Tarrazu; Light Roast:
This Costa Rican Tarrazu light roast coffee is just
beyond a cinnamon roast, a midwestern US
roasting tradition. This is roasted to perfection, and then rested,
before grinding, locking in that perfect Chicago flavor than many have come to
Costa Rica Tarrazu; Medium Roast:
Our Mezzo Roast Tarrazo coffee offers a delightful aroma,
and is very popular. It's a perfect, smooth blend of body, with a touch of
bold. The bean offers the fragrance that we all love in the morning,. This is a
truly one-of-a-kind specialty coffee, roasted only with AAA, 100% Arabica
beans, which maintains its sweet taste as it cools, so it's perfect hot or
cold. A rich reserve of chocolate and tangerines with complex sweetness; sharp
acidity tempered with a buttery flavored body and a soft aftertaste. This
coffee is grown at high elevations of 4,500 feet in the San Marcos region of
Costa Rica's Tarrazu growing region.
Costa Rica Tarrazu; Dark Roast:
Our Chicago Style Dark Roast Coffee offers a wonderful
scent, an aroma that is just fantastic, especially when you wake up to it! Its
coffee flavor is bold and strong, but still smooth, silky and very satisfying. This Chicago Roast of
Tarrazo beans are not that same as the dark roast coffee you might have tried
before, and rejected. We encourage you to try our dark roast Tarrazo. There's
nothing like this coffee and, as with all of our dark roasts, we can promise
coffee that is "blackened, but not burnt".
Sweet aroma and bold flavor makes this dark roast coffee
superb. Like Colombian, this coffee maintains its sweet taste as it cools, so
it's perfect hot or cold. A rich aroma of chocolate and tangerines with complex
sweetness and sharp acidity, a buttery flavored body and very gentle
aftertaste. Be bold and try this "coffee-lover's coffee". You could
be among the many who have made the switch from 'medium roast".