“Do not open this for three days.”
That’s Ben Li of Belux Coffee Roasters, handing over a 12-ounce bag of Costa Rica Tirra Tarrazu coffee that he’s just roasted, and which he suggested would be good for cold brew. He’s learned this particular coffee is most flavorful not on the day it’s roasted, but in three days, when the beans “calm down.”
The coffee inside the bag is grown in the Costa Rican canton of Tarrazu, known for its fine coffee. The beans have been honey-processed.