Costa Rica Las Piedras

MILK CHOCOLATE. PRALINE. CARAMEL.

17.50 лв
17.50 лв
Tax included. Shipping calculated at checkout.
Size:
Grind:

Basic Information

  • Origin: Cerro San Luis Micromill, West valley , Costa Rica
  • Variety: Common Costa Rican Varieties
  • Altitude: 1200m - 1900m
  • Process: Yellow Honey

Grind of the coffee

Your coffee can be grounded according to your needs - from coffee beans, to espresso grinds, to filter grinds. Please specify how your coffee would be prepared and we will grind it for you.
Detailed Information

More about Costa Rica Las Piedras

Description
More Less

Micro-mill Cerro San Luis, where this remarkable coffee comes from, is a family-owned business of two brothers and their families who also own 2 small farms and the small mill in the region of Grecia, in the West Valley of Costa Rica.

In the interest of improving the quality of their coffee they have focused on growing different varieties. 4 years ago they decided to replace their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. The farms of the two families are adjacent and the mill, where they process the coffee cherries is located a few miles away.

After the harvesting of the coffee cherries, they are transported to the family mill, where it is decided how they are going to be processes – using Natural or Honey method.

“Las piedras” or “The stone” micro lot, from which is this coffee, is processed using the Yellow Honey method – a substantial part of the pulp is removed before the coffee is dried and processed further.

Country and Region Common Costa Rican Varieties
More Less

As the first Central American country to fully establish a coffee industry, the history of coffee in Costa Rica is long and full of great economic significance. Coffee was planted in Costa Rica in the late 1700s but it was not until the 1820s that coffee became a major agricultural export for the country.

West Valley—known for its high percentage of Cup of Excellence winners—grows an abundance of both the Costa Rica–specific varieties, as well as some of the more “experimental” varieties as a result from the fact that coffee producers have become increasingly interested in using variety selection as another way to stand out in the competitive market. Valley has some of the most distinct weather patterns in the country, with well-defined wet and dry seasons where some of the best natural processed coffees in this region can be found.

Process: Yellow Honey
More Less

Freshly harvested and sorted cherries are delivered to the mill and promptly depulped. After this, the coffee is placed directly onto raised beds for a few days and then transferred to a covered patio where it is turned regularly until the drying process is complete.

Variety: Common Costa Rican Varieties
More Less

{"type":"root","children":[{"type":"paragraph","children":[{"type":"text","value":"These coffee beans are of the most commonly cultivated varieties in this region - Caturra, Catuai, Bourbon, Villa Sarchi, Villalobos, Sarchimor, Venecia, and Costa Rica 95.\n"}]}]}

Description

Micro-mill Cerro San Luis, where this remarkable coffee comes from, is a family-owned business of two brothers and their families who also own 2 small farms and the small mill in the region of Grecia, in the West Valley of Costa Rica.

In the interest of improving the quality of their coffee they have focused on growing different varieties. 4 years ago they decided to replace their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. The farms of the two families are adjacent and the mill, where they process the coffee cherries is located a few miles away.

After the harvesting of the coffee cherries, they are transported to the family mill, where it is decided how they are going to be processes – using Natural or Honey method.

“Las piedras” or “The stone” micro lot, from which is this coffee, is processed using the Yellow Honey method – a substantial part of the pulp is removed before the coffee is dried and processed further.

Country and Region Common Costa Rican Varieties

As the first Central American country to fully establish a coffee industry, the history of coffee in Costa Rica is long and full of great economic significance. Coffee was planted in Costa Rica in the late 1700s but it was not until the 1820s that coffee became a major agricultural export for the country.

West Valley—known for its high percentage of Cup of Excellence winners—grows an abundance of both the Costa Rica–specific varieties, as well as some of the more “experimental” varieties as a result from the fact that coffee producers have become increasingly interested in using variety selection as another way to stand out in the competitive market. Valley has some of the most distinct weather patterns in the country, with well-defined wet and dry seasons where some of the best natural processed coffees in this region can be found.

Process: Yellow Honey

Freshly harvested and sorted cherries are delivered to the mill and promptly depulped. After this, the coffee is placed directly onto raised beds for a few days and then transferred to a covered patio where it is turned regularly until the drying process is complete.

Variety: Common Costa Rican Varieties

{"type":"root","children":[{"type":"paragraph","children":[{"type":"text","value":"These coffee beans are of the most commonly cultivated varieties in this region - Caturra, Catuai, Bourbon, Villa Sarchi, Villalobos, Sarchimor, Venecia, and Costa Rica 95.\n"}]}]}

You May Also Like

More about us on social media

In our social media account, you can find more stories from us and some exciting news.