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!

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.

Origin and Plantation
Our Costa Rica Naranjo is cultivated at altitudes of between 1.200 to 1.700 m. The nutrient-rich soil, the warm climate and the excellent location in the highlands ensure a first class coffee quality. The coffee cherries are hand-selected in order to guarantee that only the finest coffee beans are chosen. The Costa Rica Naranjo is traded directly with the local plantation owners, completely without intermediates. This helps the farmers to improve their harvests, sales and prospects while it protects the environment and the natural resources of the country.

Character and Taste
The Costa Rica Naranjo impresses with its slightly malty, nutty flavour and wonderful citrusy aftertaste. More than 800 different scent components are a guarantee for an incomparable taste.

Particularities
In the 80's and 90's, 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 profit. The quality has thus yet again reached the high levels of old times.

Origin and Plantation
The approximately 300 top Arabica types have inspired demanding coffee connoisseurs for a long time. The growing region Tarrazu is located south of the capital San José. It is one of the most renowned of the country. When Columbus dropped anchor in Costa Rica (Spanish for “rich coast”), there was no coffee yet to be found. Only some 250 years ago, the first plants were brought into the country from Cuba. Today, there are more than one hundred coffee trees per citizen. The nation is a grand coffee country: Costa Rica was the first Central American country to use scientific innovations and agricultural technology and it led the growing and production process to an exemplary standard.

Character and Taste
“Costa Rica Tarrazu” obtains its international recognition from its impressive aromatic acidity. The taste is very mild and a result of the manual roasting process. A harmonious body completes this coffee’s aromatic profile with its exemplary character. “Costa Rica Tarrazu” is among the world’s best coffees.

Plantation Info
This is the best coffee from small farmers located in the region between San Marcos de Tarrazú and Santa Maria de Dota, the heart of the world-famous coffee region Tarrazú in Costa Rica. The coffee is exclusively picked by hand which guarantees that only the ripe, red coffee cherries are used for production. The family Castro Jimenez, which has long-standing contacts to the small farmers of the region, processes the coffee beans in its own, high quality production facility. The traditionally fermented, washed and dried coffee subsequently undergoes four further processes that highly affect the quality: it is sorted by size, colour, density and weight.

Particularities
In the 80's and 90's, 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 profit. The quality has thus yet again reached the high levels of old times.

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, world-famous flavour of Costa Rican coffees - A speciality which you must definitely sample!

NATURAL Process – Character and Taste
The whole coffee cherry is dried in the sun. This process is very elaborate, because the moisture inside the fruit might cause the onset of mould, which, in turn, causes the entire fruit to ferment and become inedible. In order to prevent this, the coffee is often turned (by hand) in the sun. The result of this elaborate process is a very fruity cup with a full, sweetish flavour.

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.

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 – 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.