This coffee from Region Tarrazú, Costa Rica, is produced by various smallholders and processed at Beneficio San Diego Mill. Grown at altitudes between 1450-1750 meters above sea level, it features Caturra and Catuai varieties. The coffee undergoes lactic anaerobic fermentation and semi-washed processing, where super-ripe cherries with high sugar content are fermented without water, transforming sugars into lactic acid to intensify aromas and sweetness. The coffee is then 100% sun-dried. Flavor notes include fig bars, yogurt, and cashews, with a slight tang from the lactic fermentation process rounded out with fig and nut undertones.
Pair Cupworks is a specialty micro roastery in Mesa, Arizona, founded by Kimhak Em and Eugenia Tai. Kimhak brings over 30 years of food service experience and a culinary background; Eugenia combines structural engineering with commercial illustration and handles the brand's visual identity. They began roasting in 2017, initially selling beans online while working day jobs, and opened their first coffee bar in 2020. Food & Wine Magazine named them Best Coffee Roaster in the state in 2022. They roast in small batches with the goal of developing clean flavours that respect the work of farmers and producers. Wholesale clients now stretch across the US and into Europe and Asia.
