Origin: Costa Rica
Region: Perez Zeledón, San Jose.
Altitude: 1600 – 1900 mamsl
Type of soil: Volcánic
Temperature: 22° C
Varietal: Caturra, Catuai, Obata
Harvesting Method: Hand Picking
Processing method: Natural (unwashed)
Treacle Sugar, Complex fruit (stewed fruit) Chocolaty rich and creamy. Medium- Full body. Juicy mouthfeel. Medium, complex acidity.
Q Grader Score: 84.75
*The rusks, branded mugs and coffee equipment featured in the pictures are not included in the price.