This coffee comes from the Santa Maria de Dota micro-region of Tarrazú, Costa Rica. Smallholder producers cultivate Caturra and Catuai varieties in rich, high mountain soils where altitude and climate create ideal conditions for slow maturation. The coffee is processed at Beneficio Río Tarrazú, a renowned mill that uses washed processing methods and sustainable practices including hydroelectric power and biomass furnace technology. The cup features dark chocolate and maple flavors anchored by subtle green apple acidity, creating a well-balanced, chocolate-forward profile.
Brio Coffeeworks was founded in mid 2014 by Nate and Magdalena Van Dusen and operates as a woman owned specialty roastery in Burlington, Vermont's South End Arts District. The team roasts on a Diedrich IR 12 and follows a roast to order model, shipping or hand delivering within one to two days of production Monday through Friday. Sourcing focuses on small farms through ethical partnerships aligned with sustainability and low impact farming practices. The business is primarily wholesale focused, supplying cafés, restaurants, specialty markets, and co ops, and also serves as an authorised dealer for La Marzocco, Fetco, Mazzer, and Mahlkonig equipment with barista training to Barista Guild of America standards.
![COSTA RICA SANTA TERESA 2000 [LIGHT ROAST]](https://cdn.thewaytocoffee.com/aIf77l9bnKm8JZ_uXYCfIu2A2i1H45ik2xornoOJX_c/rs:fit:512:512/plain/s3://orugk53bpf2g6y3pmztgkzi/img_69ca288da6cf44.44198825.jpeg)
![COSTA RICA SANTA TERESA 2000 [LIGHT ROAST]](https://cdn.thewaytocoffee.com/m9zZGJ0ehYolVw4z2yZbokeJub3kxDkKu4d9knIDNI4/rs:fit:1024:1024/f:avif/plain/s3://orugk53bpf2g6y3pmztgkzi/img_69ca288da6cf44.44198825.jpeg)