Costa Rica is a pioneer of coffee processing methods like this unique take on the washed processing. In the Hot Spring Water process, natural thermal mineral water is employed to ferment the pulped coffee. During fermentation at the San Diego wet mill, the hot thermal spring water accelerates and enhances the breakdown of mucilage, resulting in superior cup clarity. The beans also absorb natural minerals from the spring water, yielding a more, complex, flavorful cup. One can detect the classic fruit notes that are the hallmark of the Tarrazú region, highlighted with outstanding notes of spice.