Country: Costa Rica
Region / Zone: Central Valley
Altitude: 1,200–1,350 m.a.s.l.
Species: Coffea arabica
Varieties: Caturra / Catuai
Traceability: Farm-to-market traceability reported.
PROCESS & HARVEST
Process: Washed
Type / Preparation: SHB (Strictly Hard Bean)
Picking: Hand-picked
Drying Method: Guardiola (rotary drum dryer)
Agroforestry on volcanic soils, with fruit trees and shade trees supporting biodiversity.
SUSTAINABILITY
Commitment to sustainable environmental practices, equitable trade relationships and protecting land and nature for future generations.
Acidity: Well-integrated acidity
Body: Creamy; in harmony with the acidity
Sweetness: Sweet cup (general product profile)
Balance: Harmonious interplay of acidity, sweetness and body
Additional Notes: Clean cup; seeds, almond, lemon and orange notes.
Export Capabilities: Worldwide export capacity. Processing facilities include pulping, pre-drying, drying, storage, hulling, and sorting by density and color.)
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