Horsham Coffee Roaster - Costa Rica San Gabriel Washed
Sorry - Sold out - it's been popular!
Getting product details...
The coffee exported from Costa Rica comes from a mixture of private farms and small holder co-operative based organisations. The Tarrazu co-operative processes coffee from several thousand small hold farmers in the region. The best coffees are traceable back to small sections and communities within the co-operative. We’ve selected an exclusive lot from the San Gabriel community. It’s made up of just 26 farmers with a mixture of Caturra and Catuai trees. All are hand harvested and processed using the washed method.
The Tarrazu co-operative is fair-trade certified ensuring all members are protected. A significant premium is paid for top scoring coffees meaning farmers still have the opportunity to earn well above the fair-trade base price for premium lots.
Altitude: 1550-1650 masl
Great for: Aeropress, Espresso, Filter, With milk
Origin: Central America/Costa Rica - San Gabriel community, Tarrazu
Owner: 26 small hold farmers
Process Method: Washed
Tasting Notes: Well balanced. Caramel and green apple with a buttery mouthfeel.
Varietals: Caturra and Catuai
Delivery prices to United Kingdom
Initial collection: Horsham Coffee Roaster
Similar coffees from
Horsham Coffee Roaster: Rwanda, Bwishaza - Thick, Natural
From Horsham Coffee Roaster: For every kilo of Rwandan coffee sold we will ensure a tree is planted in the Gishwati-Mukura forest in Rwanda. For more information visit our OneTreePlanted page. We first visited Rwanda in 2014 and over the last few years we've developed some very close relationships within the...
Horsham Coffee Roaster: Costa Rica, El Higuito, Honey Process
From Horsham Coffee Roaster: We are super excited about the first of our direct relationship Costa Rican coffees from the 2019 harvest. We source our Costa Rican coffees directly through Selva Coffee, a small exporter from Costa Rica. This coffee comes from a small family farm that has been producing...
Horsham Coffee Roaster: Rwanda, Bwishaza, Dry Fermentation, Washed
We can’t get enough of the well balanced, clean and juicy fruit notes and excellent caramel sweetness created from this carefully produced, outstanding microlot. Dry fermentation exposes the coffee to more oxygen compared to the wet method and this can make a significant difference to the final flavours. Horsham Coffee...
|e.g. Espresso||18g||Vario 1E||25secs||30ml||A bit finer next time would be better.|