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Costa Rica SHB "La Lapa Estate" Coffee

Monday, September 30, 2013

Coffee was brought to Costa Rica during the late eighteenth century. Coffee cultivation expanded slowly throughout the Central Valley. The brotherhood of coffee farmers gave way to the spirit that made Costa Rica the first Central American country to establish coffee as an industry.

The first export to Panama, in 1820, became the groundbreaking activity that changed the course of their lives. In 1832, Costa Rica was already exporting quality coffee to Chile where it was re-bagged to be sold to England under the brand of “Cafe Chileno de Valparaiso”.

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. The history of Costa Rican coffee production is rich in the development of varieties, which are strong in their constitution and delicate in the quality of their fruit.

The La Lapa estate is in the northern region of The Central Valley, at approximately 1,200-1,500 metres 

above sea level. The rich fertile soil produces a bean with rich, but neutral characteristics, making it an excellent blender. Rounded and with full body, with a slight delicate fruity finish.

Tasting Notes: 

  • Flavours of roasted nuts with bright berry-like acidity. Perfectly balanced with a smooth, clean finish.

To purchase online, click here.


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