Costa Rican Central Valley SHB

Tasting Notes:

Soft caramel, chocolate, herbal, and cedar notes up front. A smooth body and bright citric acidity carry through to a malt, toffee, and dark chocolate finish.

Region: Central Valley
Variety: Caturra
Altitude: 1500 (MASL)
Process: Washed

Strictly hard bean (SHB) refers to coffee grown at altitudes above 1350 metres above sea level. Beans grown at high altitudes mature more slowly and are harder and denser than beans grown at lower elevations. The inherent consistency and taste attributes of high-grown beans make them more desirable and generally more expensive than coffees grown at lower elevations.   

The soil in the region is enriched with volcanic ash and organic matter, which promote good distribution of the root systems and, in turn, retain moisture and facilitate oxygenation. This combination of characteristics contributes to the exceptional quality of Costa Rican coffee. Plantations cover a total of more than 100,000 hectares throughout Costa Rica. More than 70 per cent of annual production is harvested from the highlands at altitudes of 1000-1700 MASL. Average temperatures fluctuate between 17-23 degrees Celsius, sunlight is stable, and rainfall is optimal, providing the ideal climatic conditions for growing coffee. Producers in Costa Rica are committed to cultivating high-quality coffee sustainably. Coffee production is an essential way of life, and producers dedicate their lives to the plantations they nurture. More than 500,000 people contribute to the cultivation, harvesting and processing of coffee in Costa Rica and, in return, benefit from these activities. Family is a very important element in the coffee production industry in Costa Rica.