Costa Rica Amapola Tarrazu 250G - Filter
Sweet apple aromas
Light roasting for gentle methods
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 Roast - Filter|
|Production region||Tarrazu, San José|
|Area of the farm||10 ha|
|Preparation methods||Filter: 30 to 50g of coffee|
|More information on the blog||
Profil de la coopérative Amapola, producteur de café de spécialité