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Costa Rica Amapola Tarrazu 250G

10887
See you in Costa Rica, an exceptional café terroir located in Tarrazu! The Grand Blend of varieties which comes to us from Costa Rica is contributed by several small farmers or producing families who are between 1,400 and 1,500 meters above sea level. The high altitudes and low temperatures make coffee even more exceptional, because its development is slowed down. Of the Caturra variety, it is the most produced species across the country. The treatment is washed, which reveals the beautiful tangy notes of Costa Rica! Coffee is harvested by dozens of producer families across the Tarrazu department, in the heart of the San José region. Why Amapola? Typically, coffee earns its name due to the plantation or the farm. This exceptional coffee takes its name from Amapola because of a local plant which is Hibiscus, a tropical plant. In the heart of Tarrazù, the most popular coffee region in the country, water comes naturally, which nourishes the soil for coffee production. The region mainly works through its coffee growing work: between production and export. Most producer families live on coffee production. What is specialty coffee? Specialty coffee is a top-of-the-range coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.  What is the Score? The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the specifics of specialty coffee. SCA determines the value of odor, aroma, body, acidity, possible defects. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee". Specialty coffee score classes Ø   80+: very good coffees Ø   85+: The excellence of the specialty  88+: The Grand Cru, the Rare
CHF 9.90
  • Fresh apple aromas

  • 100% Arabica

  • Strength 4/10

  • Score 85+

Beans/Grind

See you in Costa Rica, an exceptional café terroir located in Tarrazu!
The Grand Blend of varieties which comes to us from Costa Rica is contributed by several small farmers or producing families who are between 1,400 and 1,500 meters above sea level. The high altitudes and low temperatures make coffee even more exceptional, because its development is slowed down.

Of the Caturra variety, it is the most produced species across the country. The treatment is washed, which reveals the beautiful tangy notes of Costa Rica! Coffee is harvested by dozens of producer families across the Tarrazu department, in the heart of the San José region.

Why Amapola? Typically, coffee earns its name due to the plantation or the farm. This exceptional coffee takes its name from Amapola because of a local plant which is Hibiscus, a tropical plant. In the heart of Tarrazù, the most popular coffee region in the country, water comes naturally, which nourishes the soil for coffee production.

The region mainly works through its coffee growing work: between production and export. Most producer families live on coffee production.

What is specialty coffee?

Specialty coffee is a top-of-the-range coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.

 What is the Score?

The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the specifics of specialty coffee. SCA determines the value of odor, aroma, body, acidity, possible defects. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee".

Specialty coffee score classes

Ø  80+: very good coffees

Ø  85+: The excellence of the specialty

 88+: The Grand Cru, the Rare

Aromas Fresh apple
Roasting Very light Light Blonde Amber Brown Italian
Strength 4
Acidity 4/5
Origin Costa Rica
Production region Tarrazu, San José
Coffee plantation Amapola
Altitude 1'400-1'500 m
Area of the farm 10 ha average
Composition 100% Arabica
Variety Caturra
Treatment Washed
Score 85+
Conditioning 250G
Made in Switzerland

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