Decaffeinated Coffee Swiss Water Costa Rica Tarrazú - 250G

Origin: Sierra de Talamanca, Tarrazú. Costa Rica. Altitude: It is cultivated between 1200 and 1700 meters Variety: Caturra and Catuai. Process: Washed Tasting: Coffee with notes of nuts and chocolate. high acidity Decaffeination Method: Swisswater® Score: 83 Costa Rica is a Central American country that is especially sensitive to the cultivation of quality coffee. Since 1989, the cultivation of robusta coffee has been prohibited. Costa Rica Tarrazú decaffeinated coffee is grown in the Sierra de Talamanca between 1,200 and 1,700 meters above sea level. Tarrazú is the name of a canton in the province of San José, located in the area known as Valle de los Santos. The Sierra de Talamanca continues from the southern zone of Costa Rica to Panama and is the highest elevation in Central America. In Costa Rica, coffee beans are classified according to their quality, the altitude at which they have been grown and the area. In the western zone, the hardness of the grains is also taken into account (more hardness, higher altitude). The acronym SHB stands for Strictly Hard Bean, and corresponds to the hardest beans from the highlands of the Pacific slope, in volcanic soils. When we refer to washed coffee, we are talking about the process that the coffee beans went through from the time the fruit was picked until the seeds are ready to be stored. In this case, after pulping, the seeds are washed to remove the remains of the fruit and dried in the sun. The result is a clean and uniform coffee. Swisswater® is a method of decaffeinating coffee based on the use of water, which causes the beans to “sweat” the caffeine. It is the most respectful system with the organoleptic qualities of coffee (flavor and aroma) since it does not modify them. The caffeine that is extracted in the process is used by other industries, thus being a sustainable practice.