Enjoy a smooth body & citric acidity with notes of creamy milk chocolate, red fruit and honey.
The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry – or coffee honey – that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural.
This Tarrazú coffee was hand-picked, depulped and moved to patios – African beds – where it was dried for a week until it reached the desired humidity.
La Pastora Tarrazu
We roast our coffee beans every Monday-Friday in Ava and Springfield, Missouri.
Not only our bags keeps your coffee fresh, but also we cut down the wasteful packaging.
Whether you want it delivered to your house or office, we can make it happen!
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