Costa Rica
Costa Rican coffees offer earthy flavors with notes of citrus and tropical fruits, complemented by lively acidity and a medium body. The country's volcanic soil, tropical climate, and abundant rainfall create ideal conditions for coffee cultivation.
Costa Rican coffees offer earthy flavors with notes of citrus and tropical fruits, complemented by lively acidity and a medium body. The country's volcanic soil, tropical climate, and abundant rainfall create ideal conditions for coffee cultivation.
Particulars
Flavor Notes
Anaerobic Natural
Process
2000masl
Elevation
Catuai
Variety
Espresso Roast
Roast profile
About this Coffee
Costa Rica Chaparral is grown in the Dota region of Tarrazú at an elevation of 2,000
MASL. Produced from the Catuai varietal, the coffee undergoes anaerobic natural
processing to enhance sweetness, fruit complexity, and body while preserving the
characteristics of the origin. Grown at Finca Chaparral, an RA-certified farm owned by
the Castro family, the estate has been under continuous renewal since 2016, with a
focus on improving productivity through the introduction of hybrid varieties while
maintaining Catuai cultivation. The region's high altitude, fertile growing conditions, and careful farm management contribute to a well-structured and expressive specialty
coffee.