Costa Rica - Tirra - Natural

The roaster introduces a Costa Rican Natural that aims for the sweet spot—expressive fruit without losing balance. Grown at 1,400–1,500 meters from Caturra and Catuai trees, it carries the easy sweetness and clarity Costa Rica is known for, with just enough sparkle to feel seasonal and refreshing on a cold day.

Processing is the headline here. After picking, the cherries are left intact for a Natural process, meaning the fruit dries on the seed and lends richer fruit tones. Patio drying—slow sun exposure with regular turning—keeps airflow steady and temperatures gentle, helping the roaster avoid the heavy, fermented edge Naturals can show and land instead on a clean, buoyant cup.

In the cup, the roaster notes kiwi, watermelon, and raspberry. It tastes like bright red fruit and cool, green-tinged sweetness—think a slice of watermelon, the tang of fresh raspberry, and a kiwi-like lift—balanced by a calm, medium acidity. The texture stays crisp rather than syrupy, which lets those fruit notes shine without overwhelming the palate.

If you’re curious about Costa Rican Naturals, this is a friendly entry point: classic West Valley–style varieties, careful patio drying, and a profile that reads lively yet composed. It’s the kind of coffee that suits winter mornings—fresh, vivid, and quietly comforting.