Each year, a big box of Costa Rica samples arrives to us in the mail from our pals at Selva, and the only thing sweeter than getting to taste fresh Costa Ricas is maybe the coffee itself. This is especially true with Javier Solis' honey process Catuaí. This is the second year we've offered one of Javier's lots, and this year is better than ever. Years ago, Javier convinced his father Alfonso to stop delivering their coffee to the local co-op, and instead process it all on their own farm. And we're so grateful he did. This lot from the La Taboba farm is intensely sweet, with both stone fruit and tropical qualities. It's not summer for us until Costa Rica is on the menu, and we couldn't think of a better way to start than Javier's coffee.