This coffee is a micro lot that originates at, Brumas del Zurqui, located in the area of San Isidro de Heredia, Central Valley. Instead of their wet-process/fermentation method, or pulp natural/raised bed lot (called by the colorful name Vino de Arabia by the farm), this is a full natural coffee. What does that mean? It means the ripe red cherry is harvested, and without removing the skin or fermenting the coffee, it is laid on screen "beds" to sun-dry. I visited the farm early this year to see the process, and their mill and drying area is one of the best, in my experience. On the screens, the coffee dries by direct sun and the air movement from all sides, a key factor in good natural dry-process coffee. The red cherry turns to a raisiny fruit, then ahard shell with a deep chocolate brown color. Then it is ready for dry-milling, where the skin, dried fruit and parchment shell surrounding the green bean is hulled in one step. After that, the coffee is screened for size, color-sorted and hand sorted to remove any defect beans. The key here is excellent selection of ripe cherry, and I knew we could count on Brumas for that! The process also means that the seed has longer contact with the fruit, and has a different drying enviroment inside the parchment shell, fruit and skin of the intact seed, and the result is quite different in the cup. This is about as far from a traditional, clean, simple, nutty, mild Costa Rica coffee as you can get. Think Ethiopia Natural Sidamo, Yemen Sana'ani, fruity dry-processed Brazil. Smell the dry grounds and you might be overwhelmed with ripe fruited fragrance, melon, spicy apple cider, butterscotch and caramel sweetness. The wet aroma has decidedly winey character with sweet-and-sour accents. The cup flavors are certainly on the rustic side, like natural ethiopia coffees; ripe fruit like peaches, melon, apricot. I can't help but thinking of blended fresh juices, with even a splash of red grapefruit juice (made from very ripe fruit of course). It has a rounded, pulpy body. There's a hazelnut and pecan tone at City+ roast, which transforms into chocolate at FC to FC+ roast. The finish is winey, edgy, like very ripe fruit, and might be off-putting to those who are not already inclined toward the rustic flavors of natural dry-process coffees.