A classic cup of Costa rican coffee has a bright acidity with fruity and floral notes, and light body. Some Costa Rican coffees are washed while others are a honey process, where only some of the mucilege is removed. The rest is dried with the bean imparting a wonderful sweetness.
Growing Altitude: 1200-1750 meters above sea level
Arabica Varietal: Caturra, Catuai,
Harvest Period: January - March
Milling Process: Honey
Aroma: Fragrant, sweet
Body: Full
Acidity: Medium
Flavor: Milk chocolate, red fruit, and slight hint of orange.
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