Everything begins in the heights of the Poas volcano,
where all the conditions are gathered to guarantee a
growth and an incomparable quality of fruits.
Our fruits, selected by expert hands, our beans,
dried under the sun of Costa Rica guarantee a coffee
with powerful aromas, roasted in a craft way for an exceptional coffee.
Peaberry, known in Spanish as caracolillo, is a type of coffee bean. Normally the fruit ("cherry") of the coffee plant contains two seeds ("beans") that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it. This oval (or pea-shaped) bean is known as peaberry. Typically around 5% of all coffee beans harvested have experienced this small mutation.
Normal coffee beans are less commonly called by contrast flat berry.
Roasted coffee beans
Green coffee beans
House Blend :
A melting betwin light and medium roast.
The degree to which coffee beans are roasted is one of the most important factors that determine the taste of the coffee in the cup. Before roasting, green coffee beans are soft, with a fresh “grassy” smell and little or no taste. The coffee roasting process transforms these raw beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee.
Other factors of course enter into the complex equation that determines your coffee’s taste. Two coffee varieties, from different countries of origin or grown in different environments, are likely to taste quite different even when roasted to the same level (especially at light to medium roast levels). The age of the coffee, the processing method, the grind, and the brewing method will also affect the taste. But the roast level provides a baseline, a rough guide to the taste you can expect.
Dark roast :
Bittersweet flavors are prominent, aromas and flavors of roast become clearly evident. Little, if any, origin character remains.
Medium roast :
Sugars have been further caramelized, and acidity has been muted. This results in coffee with higher body, but some roast flavor imposed.
Light roast :
Lighter-bodied, higher acidity, no obvious roast flavor. This level of roast is ideal for tasting the full origin character of the coffee.