Costa Rica

Lift the Love coffee from Costa Rica

Certification/Grading: SHB/EP (Strictly Hard Bean/European Preparation)

Roast: Medium

Tasting Profile: Sweet apple, raisin, honey

Grower: Micro farms in Alajuela

Variety: Caturra & Catuai

Region: Alajuela, Costa Rica

Altitude: 1350-1445 M

Soil Type: Volcanic Loam

Process: Eco-pulped and dried in the sun.

COOP: Coope Agri

HARVEST TIME: December to February

Costa Rica means “Rich Coast” and was the first coffee growing Central American nation. The country’s tallest mountain, Cerro Chirrippo, contributes to the area’s irregular topography. The mountain borders the Perez Zeledon area to the northwest with the border of Panama to the southeast. When combined with the diverse ecosystem and plentiful rivers, an ideal growing environment is created. Nearly 10% of Costa Rica’s population is involved in coffee production, which makes up 90% of the country’s produce. This includes 80,000 small scale coffee farmers which have provided to the economic development and culture of values in the region.

• SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is higher than HB.
• EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.