Costa Rica San Diego Natural SHB/EP 2024. Medium Body Arabica Coffee. Perfectly smooth flavor and no bitterness at all!
Tasting Notes: Medium Body, Milk Chocolate, Star Fruit, Strawberry, Almond, Cane Sugar
Origin: Tarrazu Region of Costa Rica
Grown by various smallholder farms using the San Diego coffee mill
Natural (Dry) Processing Method
This natural (dry) processed coffee was cultivated by growers in Costa Rica’s Tarrazú region. The smallholders delivered cherry to the San Diego mill and to its satellite receiving stations. Once at the mill, the cherries were sorted, holding back only ripe red cherries for this micro-lot. The cherries were then laid out with the fruit intact and turned regularly to promote even drying and air circulation. After hulling, the coffee was cupped by the quality control team at San Diego and finally sorted to prepare this wild, bold, fruit-forward coffee.
The San Diego Mill is the most modern mill in Costa Rica. Established in 1888, San Diego has been innovating for well over a century. Today San Diego specializes in coffees from the Tarrazú and Tres Rios regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time the mill has taken a leading role in working with producers to ensure good community relations and sustainable production.
SHB and EP Designations of Quality
A Strictly Hard Bean (SHB) green coffee must be grown at an altitude of 1,200 meters above sea level or higher. When coffee grows at high altitudes, the coffee cherries mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter coffee beans that are considered higher quality. During dry milling, the lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.
About Costa Rican Coffee Beans
Costa Rica coffees sell at a premium. The country has a nurtured a reputation for delivering high quality coffee and for innovation – a winning combination. Costa Rica’s quality socio-economic infrastructure programs feature universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability programs.
Tasting Notes: Milk Chocolate, Star Fruit, Strawberry, Almond, Cane Sugar
Harvest Time: November - March
Altitude: 1,200 to 1,750 meters above sea level (MASL)
Varietals: Caturra and Catuai coffee plants
Location: The Tarrazu region of Costa Rica, near the Pacific Ocean in a pristine valley surrounded by the Talamanca Sierra mountains in the province of San Jose
Processes: Natural
Designations: Strictly Hard Bean and European Preparation
Tasting Notes: Medium Body, Milk Chocolate, Star Fruit, Strawberry, Almond, Cane Sugar
Origin: Tarrazu Region of Costa Rica
Grown by various smallholder farms using the San Diego coffee mill
Natural (Dry) Processing Method
This natural (dry) processed coffee was cultivated by growers in Costa Rica’s Tarrazú region. The smallholders delivered cherry to the San Diego mill and to its satellite receiving stations. Once at the mill, the cherries were sorted, holding back only ripe red cherries for this micro-lot. The cherries were then laid out with the fruit intact and turned regularly to promote even drying and air circulation. After hulling, the coffee was cupped by the quality control team at San Diego and finally sorted to prepare this wild, bold, fruit-forward coffee.
The San Diego Mill is the most modern mill in Costa Rica. Established in 1888, San Diego has been innovating for well over a century. Today San Diego specializes in coffees from the Tarrazú and Tres Rios regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time the mill has taken a leading role in working with producers to ensure good community relations and sustainable production.
SHB and EP Designations of Quality
A Strictly Hard Bean (SHB) green coffee must be grown at an altitude of 1,200 meters above sea level or higher. When coffee grows at high altitudes, the coffee cherries mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter coffee beans that are considered higher quality. During dry milling, the lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.
About Costa Rican Coffee Beans
Costa Rica coffees sell at a premium. The country has a nurtured a reputation for delivering high quality coffee and for innovation – a winning combination. Costa Rica’s quality socio-economic infrastructure programs feature universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability programs.
Tasting Notes: Milk Chocolate, Star Fruit, Strawberry, Almond, Cane Sugar
Harvest Time: November - March
Altitude: 1,200 to 1,750 meters above sea level (MASL)
Varietals: Caturra and Catuai coffee plants
Location: The Tarrazu region of Costa Rica, near the Pacific Ocean in a pristine valley surrounded by the Talamanca Sierra mountains in the province of San Jose
Processes: Natural
Designations: Strictly Hard Bean and European Preparation
Tasting Notes: Medium Body, Milk Chocolate, Star Fruit, Strawberry, Almond, Cane Sugar
Origin: Tarrazu Region of Costa Rica
Grown by various smallholder farms using the San Diego coffee mill
Natural (Dry) Processing Method
This natural (dry) processed coffee was cultivated by growers in Costa Rica’s Tarrazú region. The smallholders delivered cherry to the San Diego mill and to its satellite receiving stations. Once at the mill, the cherries were sorted, holding back only ripe red cherries for this micro-lot. The cherries were then laid out with the fruit intact and turned regularly to promote even drying and air circulation. After hulling, the coffee was cupped by the quality control team at San Diego and finally sorted to prepare this wild, bold, fruit-forward coffee.
The San Diego Mill is the most modern mill in Costa Rica. Established in 1888, San Diego has been innovating for well over a century. Today San Diego specializes in coffees from the Tarrazú and Tres Rios regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time the mill has taken a leading role in working with producers to ensure good community relations and sustainable production.
SHB and EP Designations of Quality
A Strictly Hard Bean (SHB) green coffee must be grown at an altitude of 1,200 meters above sea level or higher. When coffee grows at high altitudes, the coffee cherries mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter coffee beans that are considered higher quality. During dry milling, the lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.
About Costa Rican Coffee Beans
Costa Rica coffees sell at a premium. The country has a nurtured a reputation for delivering high quality coffee and for innovation – a winning combination. Costa Rica’s quality socio-economic infrastructure programs feature universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability programs.
Tasting Notes: Milk Chocolate, Star Fruit, Strawberry, Almond, Cane Sugar
Harvest Time: November - March
Altitude: 1,200 to 1,750 meters above sea level (MASL)
Varietals: Caturra and Catuai coffee plants
Location: The Tarrazu region of Costa Rica, near the Pacific Ocean in a pristine valley surrounded by the Talamanca Sierra mountains in the province of San Jose
Processes: Natural
Designations: Strictly Hard Bean and European Preparation