This Costa Rica features a special processing method known as a honey process, which falls in-between a natural and washed process. After the coffee has the skin and pulp removed it is dried with some of the sticky-sweet fruit still around the bean. The result is a coffee with exceptional body and acidity rounded out by a touch of extra sweetness. This coffee has strong notes of toasted almonds and a bittersweet finish of clover honey, all with acidity and tartness similar to ripe red raspberries.
 
 The art for this coffee was made by local Springfield artist Allison Penrod. More of her work can be found on Instagram @Allison.pen.