Costa Rica La Lapa

Nectarine, Peach Sorbet, Licorice and Cream
Bright and clean coffee with a delicate smooth aftertaste  

The La Lapa region in Costa Rica has rich volcanic soil which assists in producing this rich and delightful coffee. Note the prominent sweetness and balanced citric acidity with subtle nectarine notes. Great as espresso and filter.

The first sip of a brew made from these beans is fresh, bright, and fruity. You may pick up notes of nectarine, peaches, and licorice, with a creamy mouth feel that finishes with a lingering and pleasant acidity. A great morning cup, especially with a fruity breakfast, some yogurt, or tart dessert like lemon meringue or lime and coconut bread.

The northern region of Costa Rica's Central Valley produces coffees that are mild, sweet, and bright. This region produces the magnificent La Lapa bean at approximately 1500 metres above sea level. This rich, fertile soil produces a bean with a mild to round flavour, making it an excellent blended bean. La Lapa is a full-bodied coffee producing a slightly delicate, fruity finish.

Costa Rica has one of the widest ranges of microclimates, due to the drastic change in altitude and climate over relatively short distances. These differences in climatic factors determine the flavour of the final cup. Costa Rican coffee has set the standards for fine wet-processed coffee for the rest of Central and South America.

Coffee is grown in Costa Rica on both the Atlantic and Pacific slopes at altitudes between 1600 and 5400 feet. The highest grade is called Strictly Hard Bean, grown at elevations over 3900 feet. These altitudes produce the best conditions for bean growing and in turn, Costa Rica produces some exceptional coffees, renowned for their brilliance, balance and complexity.
Costa Rica is the only country where only the Arabica varieties, by law, may be grown.