Costa Rica

The history of Costa Rica has a strong link with coffee. After Costa Rica gained independence in the early 1800s, the government donated coffee seeds to interested farmers. This is to support the economy through coffee production. The plan worked and the coffee export prospered the economy.

Coffee in Costa Rica is mainly produced in 3 areas, namely the Central Valley, West Valley and the Tarrazu area. Tarrazu is the most famous region of Costa Rica in the coffee world. The terms Strictly Hard Bean (SHB) and Hard Bean (HB) are used to indicate the height at which the coffee was grown. The coffee grown at altitudes above 1,300 meters grows more slowly, making the bean firm and compact hence Strictly Hard Bean. Tarrazu is the most famous coffee region of Costa Rica. The river, the altitudes, the mountain range, all together provides a unique combination that is represented in the cup.

Coffee Origin: Costa Rica Arabica Coffee SHB
Processing: washed
Screen: 15+
Region: San Marco de Tarrazu
Altitude: 1200-2000 M.A.S.L.
Varietal: Catuai, Caturra
Cupping notes: stone fruits, plum, caramel, blackberries
Cupping score: 83,25