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Jaguar is a honey-processed coffee from Costa Rica's renowned Tarrazú region, one of the country's most celebrated growing areas. Sitting at elevations between 1,200 and 1,750 meters above sea level, the farms in this zone benefit from volcanic soil, consistent rainfall, and cool mountain temperatures — conditions that produce dense, complex beans with a sweetness that's hard to replicate elsewhere.
Honey Process: In honey processing, the coffee cherry's skin is removed but some or all of the sticky mucilage (the "honey") is left on the bean during drying. This creates a cup that bridges the gap between washed and natural coffees — you get the clarity and brightness of a washed process with added body and sweetness from the residual fruit sugars. The result is a rounded, layered cup that rewards attention.
Cupping notes: Rich chocolate and ripe nectarine lead the way, with tropical guava and berry sweetness filling the mid-palate. A honeyed body and bright citrus finish keep everything balanced and lively. Scored 86.5 by Genuine Origin.
10 oz. / 284 g WHOLE BEAN
Country: Costa Rica
Region: Tarrazú
Varietal: Caturra, Catuai
Process: Honey
Roast Level: Light
Elevation: 1,200–1,750 masl
Cupping Notes: Chocolate, Nectarine, Guava, Berry, Honey, Citrus
Body: Rounded
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
Jaguar is a honey-processed coffee from Costa Rica's renowned Tarrazú region, one of the country's most celebrated growing areas. Sitting at elevations between 1,200 and 1,750 meters above sea level, the farms in this zone benefit from volcanic soil, consistent rainfall, and cool mountain temperatures — conditions that produce dense, complex beans with a sweetness that's hard to replicate elsewhere.
Honey Process: In honey processing, the coffee cherry's skin is removed but some or all of the sticky mucilage (the "honey") is left on the bean during drying. This creates a cup that bridges the gap between washed and natural coffees — you get the clarity and brightness of a washed process with added body and sweetness from the residual fruit sugars. The result is a rounded, layered cup that rewards attention.
Cupping notes: Rich chocolate and ripe nectarine lead the way, with tropical guava and berry sweetness filling the mid-palate. A honeyed body and bright citrus finish keep everything balanced and lively. Scored 86.5 by Genuine Origin.
10 oz. / 284 g WHOLE BEAN
Country: Costa Rica
Region: Tarrazú
Varietal: Caturra, Catuai
Process: Honey
Roast Level: Light
Elevation: 1,200–1,750 masl
Cupping Notes: Chocolate, Nectarine, Guava, Berry, Honey, Citrus
Body: Rounded
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
