About the Region:
Mild & sweet coffees with pleasant acidity are produced in the Central Valley of Costa Rica. At a height of almost 1500 metres above sea level, this area cultivates the exquisite La Lapa bean.
Average temperatures of 19 – 24ºC and 1500-2000ml rainfall, it’s an ideal coffee-growing area.
The convergence of the Caribbean and Pacific climates also play their part in the smooth delicate flavour, subtle acidity and subtle sweetness of the region’s coffee.
Cocoa, pleasant acidity, buttery, bright, clean
- Origin: COSTA RICA La Lapa
- Region: Turriabla
- Packing: 69kg
- Harvest: September to January
- Type: Arabica
- Varietals: Caturra
- Processing: Fully Washed
- Altitude: 1100 – 1400 MASL
- Prep: European Preparation