- FRESH WALNUT
Costa Rica produces only Arabica coffee, in particular in Tournon region. Coffee is grown in the south of the country, near the Pacific coast.
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Growth altitude: 1200-1600 mt s.l.m.
Variety: Caturra, Villa Sarchi
Processing method: Lavato
Everything you want to know
In Costa Rica, coffee is grown almost exclusively above 1300 meters a.s.l, on rich and well-drained soil of volcanic origin. The Tournon area produces 40% of the coffee processed in Costa Rica. The abbreviation SHB (Strictly Hard Bean) indicates the altitude at which the coffee is grown, but it is also an indication of high-level coffee and careful selection of the drupes.
For this evaluation, the coffee was extracted in espresso at 93 ° with, an extraction of 25ml in 25 seconds. The degassing of the coffee was 48 hours.
The cream is a light hazelnut color, with brownish hues. Among the aromas we can perceived (especially in very young coffees) apple and dates notes, up to the sensation of fresh walnut. On the palate, a truly sweet coffee, with the usual acidity of washed but decidedly fine coffees.