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SPECIALTY COFFEE – COSTA RICA NATURAL

 15,00

COSTA RICA Santiago de San Ramón, Alajuela

Altitude 700-1600m asl

Producer Smallholders

Varietal Caturra, Catuai

Processing Natural

Cup profile full body, apricot, citric acidity, sweet

 

Costa Rica has exacting environmental standards, and 25 percent of the country is under environmental protection. They’ve greatly reduced water usage, decreased energy use by 15 percent and produce biogas to use as fuel, alleviating firewood use.

The micro-lot coffee production approach is more expensive – the inputs used are of higher quality and the process is more labour-intensive – but the prices that producers receive are much higher. This can lead to substantial income gains, as well as giving producers a greater sense of pride and ownership for their work.

 

SPECIALTY COFFEE

Specialty coffee refers to the whole process from farmer to cup.

All coffee beans can be graded out of 100. This grading process is called “cupping”. And according to the Specialty Coffee Association (SCA), specialty coffee is Arabica coffee with a cup score of 80+ points.

The coffee must have been cupped by a certified Q grader. On top of that, too many defects in a sample of the green, unroasted coffee beans will automatically disqualify that coffee from specialty status.

 

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