Costa Rica SHB EP

The soft aroma and citrus acidity of Costa Rica SHB EP coffee are characteristic of Arabica varieties grown at altitudes above 1,350 m.a.s.l., according to the SHB (Strictly Hard Bean) marking. Caturrai and Catuai beans are grown in various regions of Costa Rica.

During the preparation of Costa Rica SHB EP coffee, beans are washed and then dried in a machine. After processing, the grains are carefully selected according to their size in the milling process. EP marking (European Preparation) specifies that the raw beans are hand sorted to remove any defective or foreign material. Harvest period lasts from December to April.

Costa Rica SHB EP coffee has a medium body with clean, lively, winey acidity. Subtle notes of chocolate, almonds and citrus add a unique taste.