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CHF 7.50 tax incl.

100 % Arabica

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Livrable immédiatement

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Livraison et retour gratuits
Orange, caramel, almonds
Blonde Ambrée Brune
5
3/5
2017- 2018
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
With fresh water
Under 30, average of 15 years.
Semi-covered, cool night
Lemons, grapefruit, orange, banana, papaya, guayabas
Specialty, 86+
10.1%
SHB: Stickly Hard Bean
François Trottet
Perfect balance between flavors, freshness and acidity
250G
Café label
Cafés de qualité supérieure concordant à une région de production.
Café Micro-lot
Cafés de très haute qualité issus de terroirs exclusifs et spécifiques sélectionnés pour leurs préparations spécifiques.
Café de terroir
Cafés de grande qualité identifiés pour leurs typicités sélectionnés en direct auprès de petits producteurs.

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 during 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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