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Costa Rica White Honey 250G

10957
The plantation offers different varieties such as Caturra Rouge, Catuai, Le Villa Sarchi, Caturra Gold and Maragogype. Mainly, the farm in question cultivates Micro-batch coffees: main varieties of coffee in their plantation, namely Caturra and then Catuai. Coffee tree seedlings are always renewed after their first year to ensure quality coffee production for the next 25 years. The Central Valley also has Nano Lots which are varieties of coffee in small plots which were started in 2015. Cafés Trottet have exclusivity on these coffees because they are small quantity grands crus. The central valley, 200 years of long and magnificent tradition, accompanied by quality and aromas. We have worked for decades with Carole Zbinden, who represents Jardin de Aromas. For years, the plantations have been rich in aromas and product quality, not to mention specialty coffees. These coffee cherries are harvested manually to guarantee a selection of cutting-edge Grands Crus. Without further ado, the cherries are pulped the same day. The mucilage, or sugar, is partially removed (part of it is kept). The coffee cherries are then rinsed with fresh water and dried on patios for 5 days and then finally dried in their Guardiola machine for 25 hours. Note that this machine is supplied with gentle heat by the wood-fired oven of the coffee trees. The coffee is not fermented, to keep it tangy and sweet. We have a high specialty coffee, the variety of which is the Caturra. The cherries are a bright red. The treatment used by our small producer is the semi-washed White Honey process. This means that our small producer pulps the coffee and leaves the mucilage which is the 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. 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 8.75
  • Praline aromas

  • 100% Arabica

  • Strength 4/10

  • Score 86+

    • Roasted for espresso and filter

    Beans/Grind
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    In Stock
    • Free delivery from CHF 35.- of purchase
    • Free Click & Collect withdrawal within 30 minutes
    • Return within 30 days

    The plantation offers different varieties such as Caturra Rouge, Catuai, Le Villa Sarchi, Caturra Gold and Maragogype. Mainly, the farm in question cultivates Micro-batch coffees: main varieties of coffee in their plantation, namely Caturra and then Catuai. Coffee tree seedlings are always renewed after their first year to ensure quality coffee production for the next 25 years. The Central Valley also has Nano Lots which are varieties of coffee in small plots which were started in 2015. Cafés Trottet have exclusivity on these coffees because they are small quantity grands crus.

    The central valley, 200 years of long and magnificent tradition, accompanied by quality and aromas. We have worked for decades with Carole Zbinden, who represents Jardin de Aromas. For years, the plantations have been rich in aromas and product quality, not to mention specialty coffees.

    These coffee cherries are harvested manually to guarantee a selection of cutting-edge Grands Crus. Without further ado, the cherries are pulped the same day. The mucilage, or sugar, is partially removed (part of it is kept). The coffee cherries are then rinsed with fresh water and dried on patios for 5 days and then finally dried in their Guardiola machine for 25 hours. Note that this machine is supplied with gentle heat by the wood-fired oven of the coffee trees. The coffee is not fermented, to keep it tangy and sweet.

    We have a high specialty coffee, the variety of which is the Caturra. The cherries are a bright red. The treatment used by our small producer is the semi-washed White Honey process. This means that our small producer pulps the coffee and leaves the mucilage which is the 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.

    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 Praline
    Roasting Amber - Expresso and filter
    Strength 4
    Acidity 2/5
    Production region Vallée Centrale
    Coffee plantation Jardin de Aromas
    Coffee farmer Carole Zbinden
    Altitude 1400 m
    Area of the farm 14 ha
    Composition 100% Arabica
    Variety Whity Honey Catuai
    Treatment semi-washed
    Grade Specialty
    Humidity 9.90%
    Density SHB
    Screen 15
    Score 86+
    Conditioning 250G
    Preparation methods Espresso: 7 to 8g of coffee Filter: 30 to 50g of coffee
    Made in Switzerland

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