A love of Costa Rican coffee is what got this all started. So, when it came time tochoose what to roast for Black Rose, we had to find beans that highlight what qualities of Tico coffee we love so much: bright and smoky aromas, finishing with tropical citrus. This micro-lot grows at high altitude, in the rich volcanic soil of Costa Rica’s West Valley, and is roasted medium to bring out smoky jasmine aromas, sweet cherry, roasted almond, and a kick of tart lemon. The estate, which was once in near-abandoned condition, was acquired and restored by a third-generation Costa Rican coffee family. This passion project transformed a once-dilapidated property into one of the finest growing estates in the West Valley.