Detour - Santa Teresa Espresso

This white honey-processed Catuai variety is cultivated by Roger and Alex Umaña Hidalgo at Finca Cedral in Santa María de Dota, Tarrazú, Costa Rica, at an elevation of 2,000 meters. The white honey process involves leaving a minimal amount of mucilage on the coffee seeds during drying, enhancing the coffee's sweetness and body. The result is an elegant espresso with flavors reminiscent of sweet puff pastry filled with plum jam, brown sugar, and toffee syrup, complemented by notes of roasted cashews, pecans, and hazelnuts