COSTA RICA
This area, known as Tarruzu, is divided into 3 parts – Dota, Tarrazu and Leon Cortes. Coffee found its way here through the efforts of Mr Estanislao Urena Mora and his brother, Jose Urena Mora, who sowed a plantation of 2 hectares without the use of any chemicals, not even fertilisers.
Beans are picked by hand and mechanically pulped to prepare them for fermentation and drying on patios. Following this, the honey process takes places, preserving 70% of the mucilage (the sticky, sugary coating around the coffee seed). This retained layer dries to a honey-like consistency, resulting in a flavor profile of delightful raspberry sweetness, alluring grapefruit, rich caramel, and subtle notes of black tea.
ORIGIN : COSTA RICA
PROCESS : HONEY
ALTITUDE : 1500 - 1800M
SCA SCORE: 84
SPECIES: COFFEA ARABICA
VARIETAL: CATURRA, CATUAI
This area, known as Tarruzu, is divided into 3 parts – Dota, Tarrazu and Leon Cortes. Coffee found its way here through the efforts of Mr Estanislao Urena Mora and his brother, Jose Urena Mora, who sowed a plantation of 2 hectares without the use of any chemicals, not even fertilisers.
Beans are picked by hand and mechanically pulped to prepare them for fermentation and drying on patios. Following this, the honey process takes places, preserving 70% of the mucilage (the sticky, sugary coating around the coffee seed). This retained layer dries to a honey-like consistency, resulting in a flavor profile of delightful raspberry sweetness, alluring grapefruit, rich caramel, and subtle notes of black tea.
ORIGIN : COSTA RICA
PROCESS : HONEY
ALTITUDE : 1500 - 1800M
SCA SCORE: 84
SPECIES: COFFEA ARABICA
VARIETAL: CATURRA, CATUAI
This area, known as Tarruzu, is divided into 3 parts – Dota, Tarrazu and Leon Cortes. Coffee found its way here through the efforts of Mr Estanislao Urena Mora and his brother, Jose Urena Mora, who sowed a plantation of 2 hectares without the use of any chemicals, not even fertilisers.
Beans are picked by hand and mechanically pulped to prepare them for fermentation and drying on patios. Following this, the honey process takes places, preserving 70% of the mucilage (the sticky, sugary coating around the coffee seed). This retained layer dries to a honey-like consistency, resulting in a flavor profile of delightful raspberry sweetness, alluring grapefruit, rich caramel, and subtle notes of black tea.
ORIGIN : COSTA RICA
PROCESS : HONEY
ALTITUDE : 1500 - 1800M
SCA SCORE: 84
SPECIES: COFFEA ARABICA
VARIETAL: CATURRA, CATUAI
