Every year, Philadelphia-based Reanimator Coffee Roasters visits Costa Rica. Their most recent trip established a new relationship with a family of farmers who grow their beans 1900 meters above sea level. At these heights, the coffee takes on a very sweet character with a nuanced, delicate acidity. This batch of beans also underwent the white honey process, a Costa Rican method that leaves a bit of mucilage on the coffee before fermentation that results in unique compounded sugars. The finished product yields notes of candied sugar, vanilla, and red grape and a sweet, satisfying cup.