Costa Rica SHB


Taste notes – “Bright, balanced, citrus”



La Lapa is grown on small farms in the valleys and slopes of the Central and West Valley. This region’s soil has a slight acidity as a result of volcanic ashes. Both areas share well-defined wet and dry seasons, ideal for cherry development during the summer months. Altitude and climate define the size and hardness of the cherry, both factors influencing the quality in cup, particularly its acidity. Sound agricultural practices are under constant improvements for the farmers in conjunction with the mills.

The convergence of the Caribbean and Pacific climates also play their part in the smooth delicate flavour, subtle acidity and subtle sweetness of the regions coffee. All the coffees are processed same day as harvesting at the Beneficio Santo Domingo mill.


  • Region  San José, Alajuela, Heredia, Central and West Valley
  • Producer  Selected regional farmers
  • Harvest November – Febuary
  • Type  Arabica
  • Varietals  Caturra and Catauí
  • Processing  Washed
  • Altitude 900 – 1400 MASL
  • Prep  SHB, minimum 90% above screen 18