Costa Rica washed Arabica SHB EP Olympia
|Unit of Measure
|bags of 69kg
Costa Rica boasts eight coffee-growing regions. This coffee comes from the West Valley region, next to the well-known natural reserves “Reserva Forestal Peñas Blancas”, “Parque Nacional Juan Castro Blanco”, and the “Parque Nacional Volcán Poás”.
Five million metric tons of CO2 per hectare are cleaned every year through the West Valley area‘s coffee trees and natural forests. Smallholder farmers mainly produce this coffee at an altitude ranging from 1.400m through 1.700m above sea level. Micro-climatic conditions in this volcanic area have a beneficial effect on the coffee tree and the formation of the coffee cherries. The air moisture level of around 81%, a stable climatic situation, and temperature averaging up to 21,5°C with more than 2.250 hours of plentiful sunshine a year create perfect growing conditions.
Good agricultural practices on the coffee farm and modern sustainable production activities during the wet- and dry-milling process of the coffee are constantly supported by all active members in the value chain of this wonderful coffee.
List + Beisler‘s Olympia brand resembles the typical flavor of a Western-Valley cup profile with a pleasantly sweet fruity and citric acidity and caramel and milk chocolate flavors.
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.
|Central Valley, West Valley, Tarrazú
|700 – 1,900 masl.
|Bourbon, Jackson, Mibrizi and some SL varieties
|Oct – Mar
|Smallholders and plantations
|AVERAGE FARM SIZE
|0.5 – 5.5 ha
|YEARLY PRODUCTION (IN 60KG BAGS)