Costa Rica
Super funky beans. Aye aye Ayeeeee!
Profile:
Coffee came to Costa Rica in the last decade of the eighteenth century. Over the many years, coffee expanded over the highlands of the Central Valley. The development and trading of coffee deeply influenced the cultural and socio-economic landscape of the country. Myriad coffee plant varieties, rich soils, high altitudes and unique growing regions contribute to a popular and sought-after coffee cup profile. The interplay of these factors has allowed the country to achieve the reputation of producing some of the best coffee in Central America.
SHB EP Costa Rican coffees
This type is the standard quality for SHB EP Costa Rican coffees. It can be grown in various regions within the country at an attitude of above 1350 meters. This is the ideal height for gourmet coffee. SHB coffees exhibit unique qualities like citrus acidity and its complex combination of fruit and smooth chocolate notes. This coffee type represents the classic, clean, Central American cup.
Climate and Typography
- Region: Various Regions
- Growing Altitude: 1350 + m.a.s.l.
- Arabica Variety: Caturrai, Catuai
- Harvest Period: December – April
- Milling Process : Washed, Machine Dried
Aroma: Soft
Flavour: Hints of fruit and sweet chocolate
Body: Medium
Acidity: Lively