Costarica

In Costa Rica, coffee is grown almost exclusively above 1300 meters above sea level, on rich and well-drained soil of volcanic origin. This nation produces only Arabica coffee. The Tournon area, in particular, is located in the south of the country, near the Pacific coast, and produces 40% of the coffee processed in Costa Rica.

The abbreviation SHB (Strictly Hard Bean) indicates the quota at which the coffee is grown, but it is also an indication of high-level coffee and careful selection.

NOTES ON GREEN COFFEE

This coffee has an average 18-19 sieve and the defect rating ranges from very low to zero.

If toasted as an espresso (agtron 50-55, Italian) the result is a cream of a light hazelnut color with dark brown-reddish nuances. Among the aromas it is possible to perceive (especially in very young coffees) notes of apple and dates, but also, in some crops, of fresh walnut. On the palate, a truly sweet but decidedly fine coffee stands out, with the usual acidity of washed coffees.

If toasted by filter and brewing (agtron 65-70, full city) the acidity remains sensitive, but does not lose sweetness.