Origin and Plantation
This family-run business from Costa Rica produces exceptional plantation coffees in the West Valley at altitudes of 1,500 to 1,700 m. Thanks to the volcano, the soil there is very rich in nutrients and offers ideal preconditions for coffee cultivation. We were able to obtain another batch of these three excellent varieties and we are delighted to be able to offer them to you. They were produced using traditional methods and perfectly reflect the typical, worldwide famous flavour of Costa Rica coffees. A speciality which you must definitely sample!
RED HONEY Process / HONEY Process – Character and Taste
In order to make the drying process of the coffee somewhat easier, but also preserve some of the fruity flavour in the cup, the coffee cherry is crushed, but not washed. In the „RED HONEY Process“ the coffee beans, still encased in their fruit pulp, are dried in the sun.
In the „HONEY Process“ only about half of the pulp remains on the bean. A full-bodied, fruity, chocolate-like flavour in the cup is typical for this process.
PARTICULARITIES
In the 80s and 90s, coffee from Costa Rica lost its world-famous character due to the desired mass production. Even though the country is small and the plantations were mainly owned by small to medium-sized families, for decades coffee was produced almost entirely in large production facilities. This is why the coffee lost its unique character. Today, it is possible for small farmers to produce their own coffees and market them at a gain. The quality has thus yet again reached the high levels of old times.
Grado di macinatura: media
Grado di macinatura: media