Costa Rica Los Santos Coffee

Shipped directly from Cocora  for freshness
(earns 45 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Natural Flavours / Notes
Apple Apricot Cherry Coffee Flavours Honey Milk Chocolate Mixed Fruits Sugars Vanilla
Flavours & Notes
Quick Details
Origin(s): Costa Rica Spain
Brightness of Flavours
Balanced & Pleasing
Bright & Crisp
Full Bodied
Delicate & Thin
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter Omniroasted for both filter and espresso
Processing Method: Pulped Natural Washed
Cupping Score: 90+ / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
Costa Rica Los Santos Coffee

This coffee is made from cherries grown at several farms located in the Tarrazu region, internationally renowned for its quality coffee. The unique characteristics of the region's climate are felt even in the cup, since this coffee has a perfect and typical Tarrazu profile, in other words a short medium acidity with vanilla notes.
Lots of the villages in the San Ignacio de Acosta terroir have names beginning with "San", which means "Saint" in English. The same applies even to the capital, "San Jose". It is why we wanted to include it in the name we gave this delicious coffee.

The San Ignacio de Acosta region is well known for producing high-quality coffees. In the middle of the 19th century, the inhabitants of the Central Valley migrated to the south of the country, known today as Los Santos. The region has 220 km² of land cultivated by farms with an average surface area of 2.5 hectares. 95% of the coffee produced in the region is classified as SHB.

The quite unique Los Santos climate is characterised by periods of 7 months of rain (May to November) followed by 5 months of dry weather (December to April). The flowering period extends from November to March. Harvesting and drying take place in the dry season.

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