Costa Rican coffee beans are considered among the best in the world. Generally known for its lively acidity, lighter body, and smooth, sweet floral flavor notes.
Swiss Water Process Decaf
Growing Altitude: 1500-1700 meters above sea level
Arabica Varietal: Caturra, Catuai, Villa Sarchi, Mundo Novo
Harvest Period: November - April
Milling Process: Washed
Aroma: Fragrant, Brown sugar
Flavor: Floral, Citrus, Hints of Caramel and Chocolate
Aroma: the overall smell of the coffee.
Body: The consistency or "mouthfeel". Best compared to milk.
Light = skim milk,
Medium = 2% milk,
Medium-heavy = whole milk,
and Heavy = cream.
Acidity: The "tart-pop" flavor experience. Not to be confused with acid. It can range from simple and balanced to complex and bright.
Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates.
Medium roasted coffees have no oil on the bean surfaces. They exhibit balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.
Full City or medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. This roast has a heavy body in comparison with the medium roasts.