This coffee is a Yellow Diamond microlot from the Las Lajas Micromill in the Sabanilla de Alajuela region of Costa Rica, grown at an altitude of 1400–1600 meters. It is a blend of 70% Villa Sarchi and 30% Geisha varieties. The coffee undergoes an anaerobic honey process, involving 84 hours of oxygen-free fermentation followed by 15–20 days of slow drying on raised beds. The flavor profile features notes of blueberry jam, cloudberry, and dried cranberry, offering a balance of fresh fruit acidity and deep, caramelized sweetness.
