Tica Linda — Tarrazú, Costa Rica
Region: Tarrazú, Costa Rica (1,200–1,900 m)
Varieties: Caturra, Catuai
Process: Honey processed
Grade: SHB / EP (Strictly Hard Bean / European Prep)
Producers: Women-led farms — Tica Linda Women in Coffee initiative
Why we roast it: Tica Linda is a genuinely origin-driven coffee that celebrates high-altitude volcanic terroir and the craft of women producers. The honey process leaves a touch of fruit mucilage on the beans during drying, which builds sweetness and body without masking the clarity that Tarrazú is known for. It’s a perfect fit for customers who want a refined, approachable specialty cup that’s a little fruit-forward and a little comforting.
Tasting notes: milk chocolate, peach, strawberry, blackberry, green apple, and honey — medium body, balanced acidity, clean finish.
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.
Roast profile: We pull this one a touch lighter-medium to keep the floral and fruit clarity from the honey process while bringing forward chocolate warmth. Works beautifully as single-origin pours and as a sweeter component in blends.
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.
Tica Linda — Tarrazú, Costa Rica
Region: Tarrazú, Costa Rica (1,200–1,900 m)
Varieties: Caturra, Catuai
Process: Honey processed
Grade: SHB / EP (Strictly Hard Bean / European Prep)
Producers: Women-led farms — Tica Linda Women in Coffee initiative
Why we roast it: Tica Linda is a genuinely origin-driven coffee that celebrates high-altitude volcanic terroir and the craft of women producers. The honey process leaves a touch of fruit mucilage on the beans during drying, which builds sweetness and body without masking the clarity that Tarrazú is known for. It’s a perfect fit for customers who want a refined, approachable specialty cup that’s a little fruit-forward and a little comforting.
Tasting notes: milk chocolate, peach, strawberry, blackberry, green apple, and honey — medium body, balanced acidity, clean finish.
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.
Roast profile: We pull this one a touch lighter-medium to keep the floral and fruit clarity from the honey process while bringing forward chocolate warmth. Works beautifully as single-origin pours and as a sweeter component in blends.
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.