Hermosa

The Hermosa comes from a cooperative of smallholder farmers in Santa Maria, a small town at the centre of Costa Rica's Tarrazu region - one of the country's most respected coffee-growing areas. The cooperative has a notable claim: it was the first coffee processor in the world to be certified carbon neutral, back in 2011, and the majority of the surrounding farmland is forest-protected, offering cover for birdlife and wild boar alongside the coffee trees.

The honey process is what gives this coffee its particular character. The cherries are de-pulped but left to dry with the sticky fruit mucilage still clinging to the bean - a method that sits somewhere between washed and natural, and tends to produce coffees with a warm, sweet quality and a satisfying body. Here, that plays out as peach and almond notes over a milk chocolate base, with a silky mouthfeel that makes it easy to keep drinking. It's bright enough to hold your attention but settled enough to feel comfortable - and that balance is harder to land than it sounds. Brewed as a V60 or pour over, the fruitier notes come forward; in a cafetiere, the sweetness and body take centre stage. Either way, it's a filter coffee that rewards a little patience.