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Costa Rica Caturra Specialtycoffee 10 capsules

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 Our coffees from Costa Rica, fruit of a long-term relationship and reciprocal partnership with Carole Zbinden, Jardín de Aromas ...

The plantation offers different varieties such as Red Caturra, Catuai, Villa Sarchi, Caturra Gold and Maragogype. Mostly, the farm in question cultivates micro-batch coffees: the main varieties of coffee in their plantation, Caturra and then Catuai. The seedlings of coffee trees are always renewed after their first year to guarantee the production of quality coffee during the next 25 years. The Central Valley also has Nano Lots which are coffee varieties in small parcels that were started in 2015. Trottet Coffees have exclusivity on these coffees because they are great wines of small quantity.

The central valley, Jardin de Aromas

The central valley, 200 years long and magnificent tradition, accompanied by quality and aromas. We have collaborated for decades with Carole Zbinden, who represents Jardin de Aromas. For years, the plantations are rich in aromas and quality of products without forgetting specialty coffees.

Good to know about the coffee you are about to taste!

These coffee cherries are harvested manually to ensure a selection of high-tech Grands Crus. Without further ado, the cherries are pulped the same day. Mucilage, or sugar, is partially removed (some are kept). The coffee cherries are then rinsed with fresh water twice and then dried on patios for 8. The coffee is not fermented, to keep the aspect acidulated and sweet.

The semi-washed Caturra, what is it?

We have a high specialty coffee whose variety is Caturra. The cherries are bright red. The treatment used by our small producer is the semi-washed process. This means that our little producer is pulping the coffee and leaving some of the mucilage that is sugar on the coffee beans of the cherry. This sugar will dry in the sun on patios, which are African beds, for hours and hours.

CHF 4.90 tax incl.

100 % Arabica

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You won 49 points that can be accumulated or used as a reduction voucher of CHF 0.05.


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Orange, caramel, almonds
Costa Rica
Central Valley
Carrizal de Alajuela, Jardín de Aromas
Carole Zbinden
1400 m
Volcanic
Since 1960 - 3rd generation - 58 years old
17, 5 ha
100 % Arabica
Caturra
Red
November to February
semi-washed
Washed in cool water
Any
Under 30, average of 15 years.
Semi-covered, cool night
Lemons, grapefruit, orange, banana, papaya, guayabas
Specialty, more than 86+
10.1%
SHB: Stickly Hard Bean
François Trottet
Perfect balance between flavors, freshness and acidity
10 capsules
Label coffee
High quality coffees according to a production region.
Micro-lot coffee
Very high quality coffees from exclusive and specific terroirs selected for their specific preparations.
Terroir coffee
High quality coffees identified for their specificities selected directly from small producers.

 Our coffees from Costa Rica, fruit of a long-term relationship and reciprocal partnership with Carole Zbinden, Jardín de Aromas ...

The plantation offers different varieties such as Red Caturra, Catuai, Villa Sarchi, Caturra Gold and Maragogype. Mostly, the farm in question cultivates micro-batch coffees: the main varieties of coffee in their plantation, Caturra and then Catuai. The seedlings of coffee trees are always renewed after their first year to guarantee the production of quality coffee during the next 25 years. The Central Valley also has Nano Lots which are coffee varieties in small parcels that were started in 2015. Trottet Coffees have exclusivity on these coffees because they are great wines of small quantity.

The central valley, Jardin de Aromas

The central valley, 200 years long and magnificent tradition, accompanied by quality and aromas. We have collaborated for decades with Carole Zbinden, who represents Jardin de Aromas. For years, the plantations are rich in aromas and quality of products without forgetting specialty coffees.

Good to know about the coffee you are about to taste!

These coffee cherries are harvested manually to ensure a selection of high-tech Grands Crus. Without further ado, the cherries are pulped the same day. Mucilage, or sugar, is partially removed (some are kept). The coffee cherries are then rinsed with fresh water twice and then dried on patios for 8. The coffee is not fermented, to keep the aspect acidulated and sweet.

The semi-washed Caturra, what is it?

We have a high specialty coffee whose variety is Caturra. The cherries are bright red. The treatment used by our small producer is the semi-washed process. This means that our little producer is pulping the coffee and leaving some of the mucilage that is sugar on the coffee beans of the cherry. This sugar will dry in the sun on patios, which are African beds, for hours and hours.

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