Archive: Costa Rica Santa Rosa 1900 Espresso

A yellow honey process gives this Catuai its balance of body and sweetness, with moderate mucilage retention adding weight without sacrificing clarity. Grown between 1,900 and 2,000 meters, the coffee matures slowly, supporting softer acidity and a steady, consistent structure.

The Archive: Costa Rica Santa Rosa 1900 Espresso, sourced by Verve Coffee Roasters, highlights the distinct terroir of the Costa Rica region. Grown at an elevation of 1900–2000 masl, this lot features the Catuai varietal, a plant widely recognized for its adaptability and consistent performance in high-altitude environments. The coffee undergoes a yellow honey process, a technique that sits between washed and natural methods by leaving a portion of the fruit mucilage on the bean during drying. Generally, processing methods like honey processing are utilized to influence the final cup profile, often balancing the clarity of washed coffees with the increased sweetness and body typically associated with natural-processed beans. To better understand the nuances of this specific espresso, we recommend referencing the flavor wheel to identify the complex characteristics that emerge from this careful cultivation and processing approach.