San Diego Special - Costa Rica
San Diego Special - Costa Rica
This one is for the folks who enjoy soft, cozy blankets. Picture yourself next to the hearth with novel in hand, warming body and soul. Every sip of this coffee will bring you back to that place. And if you were to actually drink this coffee next to a lit hearth, legend says you will be whisked away to an autumnal pocket dimension where the air smells of cinnamon, leaves are ever falling, cookies are ever baking, and that nasty Texas sun is hidden behind a blanket of cool clouds. Notes or warm spice, sweet notes of cookies and a prominent note of cinnamon bark made this a perfect seasonal choice to welcome the cooler weather.
This coffee is in the line up for our Savvy Sipper Subscription.
1.5 - 2.0 Espresso
4.0 Aeropress
5.0 Single Cup Pour Over
6.0 Two Cup Pour Over
7.0 Coffee Maker 32oz
8.0 Coffee Maker 64oz
9.0 Cold Brew
... or tell us your brew method and amount for coffee specific recommendation!
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Tasting Notes: Cookie Butter, Cinnamon Bark, Chocolate Chips
Country: Costa Rica
Region: Tarrazú
Producer: San Diego Mill
Farm: Smallholders
Variety: Caturra, Catuail
Ferment: Anaerobic
Process: Washed
Elevation: 1200-1750 meters
Harvest: 2025
Relationship: Genuine Origin (importer)
About this coffee...
The San Diego Mill is the most modern mill in Costa Rica. Established in 1888, San Diego has been innovating for well over a century. Today San Diego specializes in coffees from the Tarrazú and Tres Rios regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time the mill has taken a leading role in working with producers
to ensure good community relations and sustainable production.
The fermentation process begins with the handpicking mature coffee cherries at their ripest since the high sugar content feeds the anaerobic process. The coffee is de-pulped and put in air-tight, stainless steel tanks with the mucilage. The absence of oxygen stimulates an anaerobic fermentation process, developing a unique series of acids and complex flavors. Once the coffee has been fermented sufficiently, it is dried to 11.5% moisture and rested.