Costa Rican Arabica Roasted Coffee
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|Location/Origin|| Costa Rica
|Altitude||1290m - 2000m
|- 2000mVariety||Red Catuai, Caturra
|Harvest||November - January
|Owner / Farm||Coopeagri El General R.I, Don Claudio
|SCA Cup score and notes||84 Apple and Caramel with Medium Body
The Costa Rican coffee industryis well regulated by the national body Icafe.
Under Icafe’s watchfuleye, farm workers are monitoredand protected with minimum living standards and widely enforced minimum wagesfor all employees. This regulation has had two distinct impacts on the quality and typeof coffee being produced in Costa Rica:
1. Quality has improved as the cost of production is estimated to be close to$2/lb – almost 25% higher than their Latin American counterparts. No longerable to compete on price with the high cost of land, living and employeewages, has forced producers to improve quality.
2. Costa Rica has become a boutique origin producing value-added coffees through experimental processing. No other origin we work in produces the diversityand quality of processing methods as Costa Rica. The quality of theirnaturals in particular is extraordinary, with a clarity and complexity thatfew of the worlds producers can match.
Tasting notes, expect Orange, Caramel and milk chocolate with a creamy body.
All the bags we supply our roasted coffee in include a 1 Way valve for freshness, and Zip Lock so you can easily reseal them to keep the coffee fresh.