It starts off with a nose full of chocolate truffles. In the cup it explodes with the rich depth of dark chocolate and molasses, and a hint of gingerbread. The finish lingers with black tea, a touch of leather, and even more chocolate.
Roast Color: Medium
Prep: Fully washed and dried in the sun
Body: Rich, deep
Flavor Profile: Chocolate, gingerbread, black tea
About this Coffee
GROWER: Cooperativa de Productores de Café y Servicios Múltiples de Naranjo R.L. (Coopronaranjo)
REGION: Naranjo, Alajuela, Costa Rica
ALTITUDE: 1,300 – 1,700 meters
PROCESS: Fully washed and dried in the sun
VARIETY: Caturra, Catuai, Obata, and Sarchimor
HARVEST: October- February
SOIL: Volcanic loam
Costa Rica SHB EP La Rosa coffee is sourced from Cooperativa de Productores de Café y Servicios Múltiples de Naranjo R.L. (Coopronaranjo) which was established in 1968 in the the Canton of Naranjo within the province of Alajuela, Costa Rica. La Rosa comes from a select group of producers including Henry Méndez Arce, Carlos Haug, Alcides Camacho, Fernando París, Xenia Sanchez, Guillermo Chacón and Juan José Araya, each with farms that average 20 acres in size. Coopronaranjo strives to have a social impact in the community through school supply programs. Cooperative members also volunteer at the fire station and a program for people with disabilities called Talita Cumi.