×
 

Costa Rica Amapola Tarrazu light roast 250G

10953
The Great Blend of Varieties that 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 it the coffee even more exceptional, because its development is slowed down. 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 producing families throughout the Tarrazu department, in the heart of the San José region. Why Amapola? Typically, coffee earns its name because of the plantation or the farm. This exceptional coffee takes its name Amapola from a local plant which is Hibiscus, a tropical plant. In the heart of Tarrazù, the country's most popular region for coffee, water flows naturally, which nourishes the soil for coffee production. The region operates mainly through its work in the cultivation of coffee: between production and export. Most of the producing families make a living from coffee production. What is specialty coffee? Specialty coffee is a high-end 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 blemishes. 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 80+: very good coffees 85+: The excellence of the specialty 88+: The Grand Cru, the Rare
CHF 10.70
  • Sweet apple aromas

  • 100% Arabica

  • Strength 3/10

  • Score 85+

  • Light roasting for gentle methods

Beans/Grind
remove add
In Stock
  • Free delivery from CHF 39.- of purchase
  • Free Click & Collect withdrawal within 30 minutes
  • Return within 30 days

The Great Blend of Varieties that 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 it the coffee even more exceptional, because its development is slowed down. 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 producing families throughout the Tarrazu department, in the heart of the San José region. Why Amapola? Typically, coffee earns its name because of the plantation or the farm. This exceptional coffee takes its name Amapola from a local plant which is Hibiscus, a tropical plant. In the heart of Tarrazù, the country's most popular region for coffee, water flows naturally, which nourishes the soil for coffee production. The region operates mainly through its work in the cultivation of coffee: between production and export. Most of the producing families make a living from coffee production.

What is specialty coffee?

Specialty coffee is a high-end 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 blemishes. 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

80+: very good coffees

85+: The excellence of the specialty

88+: The Grand Cru, the Rare

Aromas Sweet apple aromas
Roasting Very light Light Blonde Amber Brown Italian
Strength 3
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
Composition 100% Arabica
Variety Caturra
Treatment Washed
Score 85+
Conditioning 250G
Roasted for Slow Coffee
Made in Switzerland
More information on the blog Profil de la coopérative Amapola, producteur de café de spécialité

Be the first to write your review !