Region/Town: Tres Rios
Altitude: 1200-1650 meters
Varietal: Caturra, Catuai
Processing: Wet processed with mechanical and sundrying
Harvest time: November – February
Producers: Multiple farm holders
In the cup: Aroma has caramel and malty sweet notes, with just a hint of molasses and fruit. Nice velvety body, sweet, mild cherry-like fruit, and a mild cocoa/chocolate note. Clear brightness and very smooth texture.
Background: This coffee is a fantastic example of how far decaf processing has come!
Tres Rios is located a few kilometers east of the capital of Costa Rica , San Jose. Its origin dates from 1820 by the expansion of the coffee area of the capital to other provinces, which grew stronger during the 1840s to mid -century.
It has ideal soil and climate for growing coffee. The grounds have a tropical acidity product of volcanic ash, rich in organic matter and with good texture. This promotes a good distribution of the roots of coffee plants, which retain moisture and facilitate oxygenation. This combination of features provides vitality to the plant and is one of the factors that contribute to good quality of coffee in Costa Rica.
This coffee is sent directly from Costa Rica to the Swiss Water processing plant located on the outskirts of Vancouver, WA. Swiss Water Processing is the only 100% chemical free decaffeination process.