Brewing Suggestions:

• Drip/AeroPress: 1:16 ratio (18 g coffee : 288 g water), medium-fine grind. Bright fruit and milk chocolate come through; rinse with a 30–45 s bloom.
• Pour-over (V60/Clever): 1:15 ratio, medium grind. Use a steady pour to highlight balanced acidity and layered fruit.
• Espresso: 1:2 yield, fine grind. Expect syrupy sweetness, milk-chocolate weight, and berry notes that cut through milk nicely.

Story:
Grown in the volcanic highlands of Tarrazú by women-led farms under the Tica Linda initiative, this coffee not only tastes like place — it tastes like people. SHB/EP grading ensures dense, carefully sorted beans; the women behind this cup focus on meticulous picking and processing that reward the palate with sweetness and balance.

Pairing Ideas:
Almond croissants, stone-fruit pastries, berry-topped yogurt, and any-situation milk-based espresso drinks.

Curiosity Note:
“Honey processed” doesn’t mean sticky beans — it refers to leaving some fruit mucilage on during drying. That gentle sugar influence is what gives Tica Linda its lush sweetness without heavy fermentation flavors.

Roaster’s Wink:
Feminine force meets volcanic soil — soft as peach, stubborn as a mountain.