Costa Rica Tarrazu Juicy

The "Juicy Natural" process that gives this coffee its distinctive flavor begins with a 72-hour anaerobic fermentation. This is followed by a carefully controlled drying process combining traditional raised bed drying with modern mechanical drying. The Caturra variety, a naturally occurring mutation of Bourbon, is known for its high yield and exceptional flavor, Caturra perfectly captures the terroir of Costa Rica's Tarraz.

The "natural" processing method allows the coffee cherries to dry whole, resulting in more intense fruit notes and a fuller flavor. Before drying, the cherries are carefully sorted to ensure only the highest quality.

The result is a coffee with a rich, complex flavor. Expect strong fruit notes reminiscent of red berries and cherries, complemented by a subtle sweetness reminiscent of caramel and honey. Medium body and pleasant acidity create a perfect balance in the cup.

The M&M Project is not just about producing great coffee. It's a story of family tradition, sustainability and innovation. Every cup of Costa Rican Tarrazu Juicy is not just a treat for the taste buds, but also a celebration of the painstaking work and passion that goes into making it.

Enjoy this exceptional coffee and be transported to the sun-drenched slopes of Costa Rica with every sip.