Original Coffee – Costa Rican SHB – 1kg

£17.50

Costa Rican SHB

Dark Roast

This wonderful Costa Rican Strictly Hard Bean European Prepped coffee offers a beautiful and lively aroma of vanilla and nutty characteristics, flavorful fruit and chocolate notes with a full body and a clean aftertaste. It has a medium-high acidity and is a silky smooth cup.

 

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Description

Costa Rican SHB

Dark Roast

This wonderful Costa Rican SHB European Prepped coffee offers a beautiful and lively aroma of vanilla and nutty characteristics, flavorful fruit and chocolate notes with a full body and a clean aftertaste. It has a medium-high acidity and is a silky smooth cup.

Costa Rica was the first Central American Country to grow coffee on a commercial basis. Cuba introduced Costa Rica to Coffee in 1729. Costa Rica only allows Arabica Beans to be grown in the country and growing any Robusta beans is illegal. The best beans are labeled “SHB” for strictly Hard Beans which means that the coffee must be grown at an altitude of above 4,000 feet. Coffee grown at high altitudes are known as being the best because it increases the acidity of the bean, and because of the high altitude, the nights are often cooler which slows down the maturity of the coffee plant allowing the beans to develop to a more intriguing flavor.

Grown in the rich volcanic soils of Costa Rica’s famed San Jorge region, these Costa Rican SHB coffee cherries are ripened evenly at 1,400 to 1,600 meters, hand-picked, sun dried and dark roasted for a unique taste.

A coffee with bags of character. Naturally rich and full-bodied, the darker roasting brings out a real depth of flavour to this superb coffee.

Coffee production has played a key role in Costa Rica’s history and continues to be important to the country’s economy. In 2006, coffee was Costa Rica’s number three export, after being the number one cash crop export for several decades. In 1997, the agriculture sector employed 28 percent of the labor force and comprised 20 percent of Costa Rica’s total GNP. Production increased from 158,000 tons in 1988 to 168,000 tons in 1992. Costa Rican coffee is high in caffeine; it is often blended with inferior varieties. The largest growing areas are in the provinces of San José, Alajuela, Heredia, Puntarenas, and Cartago. The coffee is exported to other countries in the world and is also exported to cities in Costa Rica.

Rory’s Tasting Notes:

Subtle chocolate paired beautifully with the delicate hint of vanilla. The cup finishes with a dry, lemon-like citrus bite.

Additional information

Ground?

Beans, Espresso, Filter, Cafetiere

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