Costa Rica washed Arabica SHB EP Especial, Valle Central, Flor de Itabo
|Unit of Measure||Sack à 69kg|
|Producer||Smallholder to medium-sized farmers - Local selection by List & Beisler|
|Brand||Flor de Itabo|
The very origin of Costa Rica’s coffee fame is the Central Valley. Located in the heart of this Latin American gem, the Central Valley is the most populated region, with the capital San José in the east. Two verdant mountain ranges border the valley, creating a unique microclimate with exceptional conditions for coffee cultivation. The four major volcanoes in the area, namely Poás, Barva, Irazú, and Turrialba, provide fertile soil, contributing valuable nutrition for the local vegetation. As a result, the area of the Central Valley shines with a green mix of agricultural lands and national parks.
Since the coffee region is at an altitude between 1,350 and 1,600 meters, the conditions for the growth of strictly hard beans (SHB) are given. Coffee beans cultivated above 1,350 meters are graded SHB and grow slower than in lower elevations. The slow growth leaves more time to build a stronger, harder bean, leading to more intense aromas and acidity.
The Central Valley Flor de Itabo coffee describes a unique SHB selection, carefully picked from this extraordinary area. We are proud to offer you this regional coffee that lets you explore the lush slopes of Costa Rica’s Central Valley.
Out of the tropical countries, Costa Rica is probably the most environmentally conscious one. More than 25% of the country's land is protected in national parks, while 5% of the global biodiversity can be found in this rather small country. Next to this impressive progress in conserving nature, Costa Rica has also established a reputation for stable economic growth. Costa Ricans call themselves "ticos" and strongly believe in the absence of a national military. No surprise, this progressive nation is said to be one of the happiest people on earth according to the Happy Planet Index. We believe this thoughtfulness can also be found in each cup of coffee from this Central American beauty.
The first coffee production in Costa Rica dates back to the late 18th century. The government created major incentives to cultivate coffee by giving farmed land to the growers for free after five years of coffee cultivation. It turned coffee into the most important export good and was a substantial part of the country's economic rise.
However, until the mid-1990s, coffee production also put its shadows on Costa Rica: water used for fermenting the beans left the washing stations without filtering while deforestation had reached a critical level. It was in 1995 when the government stepped in once again and caused a radical change by creating strict environmental laws in coffee production.
Nowadays, Costa Rica has a reputation for having some of the highest production and quality standards. This not only includes high quality standards with respect to coffee cups but also to social welfare and environmental-friendly processing technologies in production. Costa Rican coffees tend to have a medium body, are well-balanced surprise with a fresh and sweet acidity.
|COFFEE REGIONS||Central Valley, West Valley, Tarrazú|
|COFFEE ALTITUDES||700 – 1,900 masl.|
|VARIETIES||Bourbon, Jackson, Mibrizi and some SL varieties|
|HARVEST PERIOD||Oct – Mar|
|COFFEE FARMS||Smallholders and plantations|
|AVERAGE FARM SIZE||0.5 – 5.5 ha|
|YEARLY PRODUCTION (IN 60KG BAGS)||1,472,000|