This Costa Rican coffee's cup is characterized by a perfect balance between body and acidity, also offering sweet & nutty notes.
SUGGESTED EXTRACTION METHOD(S)
√ Good for filter coffee
√ Good for espresso
ABOUT THE PLANTATION
This coffee is grown on the slopes of the Irazù volcano, in the Tarrazu region, by a small cooperative of responsible farmers who share the same profound respect for their land and the environment. They take all the necessary precautions to minimize their ecological footprint when processing coffee.
The magnificent landscapes of the Tarrazu region boasts volcanic soil where ideal traditional methods are used for growing coffee, ensuring a very high quality with every harvest.
In Costa Rica, the coffee trade represents 30% of their local economy. In the south of the province of San José, we can count more or less 7,000 families who produce coffee on about 13,000 hectares. Coffee beans are the country's third most exported food after pineapples and bananas.
Harvest: November to February
Altitude: 1,800 meters
Cultivar: Caturra & Catuai
Process: Washed with fermentation
Caffeine content: Between 1.2% and 1.45%
Certifications: Aliments du Québec, Kosher Foods, Rainforest Alliance, UTZ Certified