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'We love this coffee for its notes of crisp red apples, praline and sumptuous craft chocolate'. A really wonderful example of a delicious Costa Rican coffee that is already proving to be a team favourite.'
** This is our current 'featured coffee' for November - check out our subscriptions here **
Origin: Los Robles de Naranjo
Varietals: Mixed
Processing: Natural
Roast degree: 132 (read more).
Suitable for: All Brew Methods (read more)
Q Score: 85.5 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
This coffee hails from a consortium of producers situated in Los Robles de Naranjo, where their farms stretch across altitudes ranging from 1300 to 1750 meters above sea level.
The legacy of these coffee farms traces back to 1968, when these producers initially associated with the cooperative. Today, these farms are managed by the third and fourth generations, who have continued to uphold their ancestors' commitment to cultivating top-quality coffee.
Their latest batch has been named 'Perezoso Natural.' The sloth, or 'perezoso,' is one of Costa Rica's most iconic and beloved creatures, known globally for its slow, tranquil behaviour and its ability to hang from tree branches. It's these unique attributes of the sloth that has inspired the naming of this particular lot.
In terms of manpower, every farm typically employs three individuals for agronomic maintenance. However, this number swells to between 15 and 20 during harvest periods. The average size of these farms is about eight hectares.
