コスタリカ・アレホ・カストロ・ハニー [浅煎り]

this is a light-roasted costa rican coffee from alejo castro, processed using the honey method, where some fruit mucilage is left on the bean during drying. that contact with the sticky fruit layer gives the cup a noticeably sweet character, landing on honey and honeycomb. the light roast keeps acidity present and preserves the delicate sweetness rather than pushing toward darker, roastier tones. to get the best from it, use a brew method that highlights clarity and sweetness, such as pour-over or v60. use water around 90-93°c and a medium-fine grind, brewing slowly to let the honey-like sweetness fully develop in the cup.