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Take a taste of Costa Rica with this clean and sweet Costa Rican coffee. It has a well-rounded, rich body, and notes of chocolate and nuttiness, made from 100% of the finest, hand-selected Arabica coffee.
Flavor: Floral accents, nutty to chocolate
This coffee is produced in the cloudy region of the Palmichal rainforest. This region, bordering the historic zone of Tarraz̼, is famous for its unique acidity. Manuel Rojas Arias was the pioneer coffee grower in the Palmichal region, located on the western slopes of the Escaz̼ Mountains. Many farmers observed the success Don Manuel had with coffee and began to convert their sugar plantations into coffee farms.
Region: Palmichal and Santa Ana mountains
Growing Altitude: 1200-1600 meters
Arabica Varieties: Caturra and CatuaÌ_
Harvest Period: December-February
Process: Washed, Drum Dried