Sustainable Profile Coffee - Costa Rica

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Sweet
  75
• Comforting
  45
• Clean
  30

Location: C osta Rica Farm: Volcan Azul Producer: Alejo Castro Varietal: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. & CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Growing Altitude: 1500-1600 masl Processing Method: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Harvest: 2025/2026 Roast Profile: Medium (creating a rich and sweet character) works for Espresso & Filter Flavor NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Milk Chocolate, Brown Sugar & Red Cherries Sweetness: ●●●○○ BodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.: ●●●○○ AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.: ●●●○○ More about the SP project. Roasted Coffee Beans (Ristede hele kaffebønner)