Costa Rica Tarrazu San Rafael


PROCESS: semiwashed

PRODUCTION AREA: Tarrazu

ALTITUDE: 1.600-1.700 mt

SCREEN: 17-18

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

CUP PROFILE:

  • AROMA: complex and rich
  • FLAVOR:
  • ACIDITY: fine acidity, medium-high
  • BODY: rich
  • AFTERTASTEfruit and chocolate

 

 

 


cr Costa Rica

Botanical species: Arabica

Harvest: from July to February

Shipment: from October to May

Bags: 69 kg jute