Costa Rica SHB


PROCESS: washed

PRODUCTION AREA: Tarrazu

ALTITUDE: 1.200-1.650 mt

SCREEN:large grain

DEFECTS: European Preparation: no more than 4 defects in 300 grams

CUP PROFILE:

  • AROMA:
  • FLAVOR: rich and balances with fruity (pomegranate) and sugar cane notes
  • ACIDITY: winy, mainly tartaric
  • BODY: medium
  • AFTERTASTE

 

 

 

 


cr Costa Rica

Botanical species: Arabica

Harvest: from July to February

Shipment: from October to May

Bags: 69 kg jute