Costa Rica Don Claudio

From the mountainous Pérez Zeledón district of Costa Rica's San José province, this single-origin lot is grown between 1,600 – 1,900 m on volcanic soils, under a steady 22°C climate and 75% humidity — exceptional conditions that give Don Claudio its remarkable clarity.

Gathered through the Coopeagri R.L. cooperative from Caturra, Catuai and Obata varietals, the cherries are selectively handpicked and naturally processed with great care, as producers continue refining sustainable farming practices to enhance quality and sustain their land.

In the cup you'll find outstanding balance and layered complexity: ripe stone fruits and berries meet a depth of dried fruit and chocolate, all carried on a vibrant acidity and a smooth, clean finish.

Versatile by nature, this bean suits a light-to-medium roast and rewards both methods — a medium grind and careful pour-over draw out its fruit and clarity, while a slightly finer espresso grind brings its chocolate depth forward.

Origin lovers will appreciate the traceability here: a named cooperative, a high-altitude volcanic terroir, and a lot that carries the balance and cleanliness Costa Rica is famous for.

Coffee Profile Region: Perez Zeledon, San Jose Company: Coopeagri R.L. Varietal: Caturra, Catuai, Obata Altitude: 1600 - 1900 Masl Topography: Mountainous Process: Natural Soil: Volcanic Temperature: 22°C Humidity: 75% Harvest: Nov - Feb Classification: Single Origin

Tasting Notes 🍑 Stone Fruits | 🫐 Berries | 🍇 Dried Fruits | 🍫 Chocolate

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