The Costa Rica El Tigre is comprised of mostly catuai, caturra and typica varietals. It is washed and wet milled on site at the family’s private mill in Barva, and either sun dried or mechanically dried depending on weather and precipitation. The dried beans are safely stored in the parchment until the exact time it’s ready to ship. Then and only then is the parchment removed and the coffee prepped and sorted for export. Keeping the parchment on the green up until its point of export helps to retain moisture content, preserve acidity and protect unique varietal and farming characteristics, all of which are reflected in the cupping and quality scores.
Cupping Notes: Crisp, clean, mild acidity, with notes of lemon and toasted almond nuttiness in the finish.
|Single Estate Grower in the Central Valley
|Catuai, Caturra, Typica
|3,000 – 5,000 ft (900 – 1500m)
|October – February