Costa Rica

Growing Altitude: 1200 - 1800 meters above sea level Region: Tarrazu Arabica Variety: Typica, Caturra, Catuai, Villa Sarchi, Bourbon, Gesha, Villalobos Harvest Period: December - February Milling Process: Washed, Drum Dried Aroma: Intense, Fragrant, Brown Sugar Flavor: Citrus, Tropical Fruit, Apricot Body: Round Acidity: Lively, Bright Costa Rica has the perfect climate for growing delicious coffee. More than 80% of Costa Rican farms are located at high altitudes, on volcanic soil, and in an area with year-round warm weather that is ideal for harvesting those beautiful beans! There are three main methods of processing coffee beans: washed, natural, or honey. Washed The watery method of coffee production is the most popular in use around the world. Coffee cherries are put into a wet mill, and machines then forcefully remove their fruit to produce clean tasting coffee with mild flavor notes like honey or chocolate that retain some sweetness from its origins as berries. Natura