Costa Rica La Loma

Costa Rica La Loma

Characteristics

Fragrance/Aroma: Rose
Flavor: Sweet Orange, Grape, Strawberry
Acidity: Bright and Tangy
Body: Medium

Description Scheme

Product Type: Roasted Coffee Beans
Region: Tarrazú, Costa Rica
Altitude: 1800 to 1900 m above sea level (asl)
Soil Type: Rich Volcanic Soil
Processing Method: Double Anaerobic Washed
Time from Flowers to Berry: 10 Months
Production (Kg/Ha): 900 to 1600
Optimal Temperature: 15 to 25°C
Optimal Rainfall: 2000 to 3000 mm
Country of Origin: Costa Rica
Production Area: Tarrazú Region

Additional Information

Form of Seeds: Dense, Full of Complex Flavors
Flavor Profile: Floral & Fruity
Method of Harvest: Hand Picked
Ideal For: Pour-over, Aeropress
Special Notes: The high elevation and cool climate slow down the ripening of the coffee cherries, resulting in beans that are dense and full of complex flavors. The double anaerobic washed method involves fermenting the cherries twice in a controlled, oxygen-free environment, enhancing their natural flavors. After fermentation, the beans are thoroughly washed to remove the mucilage, preserving the unique flavor profile developed during the process.