{"product_id":"tarrazu-ceca","title":"Costa Rica - Tarrazú CECA","description":"\u003cp\u003eA washed Caturra and Catuaí lot from the CECA cooperative in Costa Rica's Tarrazú region — chocolate, caramel, and a stone-fruit apricot. Tarrazú is the country's best-known specialty region; CECA pools lots from small producers working at elevation south of San José, across the San Marcos area.\u003c\/p\u003e\n\u003cp\u003eCaturra and Catuaí are Bourbon descendants — softer cell walls than typical Ethiopian Heirlooms, which means they develop evenly on the drum and build body quickly. That's what lets us push toward a medium-light roast without losing clarity; the bean takes development comfortably.\u003c\/p\u003e\n\u003cp\u003eWe roast medium-light (City+). Deliberate development to form caramel and chocolate notes, but we stop short of the point where the apricot acidity would mute. Excellent as filter for the caramel sweetness; works as espresso where the body and chocolate come forward. Holds up well with milk.\u003c\/p\u003e","brand":"Windfields","offers":[{"title":"Default Title","offer_id":70887974404118,"sku":null,"price":18.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/7112\/0662\/files\/product_2eb1c7ad-9c5c-438e-90c0-39804f1dd60e.png?v=1779827648","url":"https:\/\/windfields.coffee\/products\/tarrazu-ceca","provider":"Windfields","version":"1.0","type":"link"}