Costa Rican

Costa Rica coffees have a clean, sweet and fruity taste with moderate acidity levels. Some of the typical flavor notes associated with Costa Rican coffee, are honey, chocolate, citrus, vanilla, grape and molasses. What you can expect, are vibrant and well-balanced fruit flavors with a clean sweet and light body.

Costa Rica means “Rich Coast” and was the first coffee growing Central American nation. The country’s tallest mountain, Cerro Chirrippo, contributes to the area’s irregular topography. The mountain borders the Perez Zeledon area to the northwest with the border of Panama to the southeast. When combined with the diverse ecosystem and plentiful rivers, an ideal growing environment is created. Nearly 10% of Costa Rica’s population is involved in coffee production, which makes up 90% of the country’s produce. This includes 80,000 small scale coffee farmers which have provided to the economic development and culture of values in the region.

• Certification/Grading: SHB/EP
• Roast: Medium
• Tasting Profile: Sweet apple, raisin, honey
• Grower: Micro farms in Alajuela
• Variety: Caturra & Catuai
• Region: Alajuela, Costa Rica
• Altitude: 1300-1445 M
• Soil Type: Volcanic Loam
• Process: Eco-pulped and dried in the sun.