Los Muertos Costa Rica
Costa Rica Tico is an exceptional regional selection from more than 700 farmers in the mountainous Pérez Zeledón area, which benefits from the unique microclimate of the Talamanca Range—Costa Rica’s highest mountains. Grown at altitudes up to 1,900 meters above sea level, this coffee represents the very best of local production thanks to rigorous lot selection and traditional washed processing. In the cup, it will delight you with a perfectly sweet and balanced profile, featuring dominant notes of caramel and cashew, complemented by the subtlety of dried fruit and a fresh grapefruit finish.
| Category: | Freshly roasted coffee |
|---|---|
| Package Size: | 75g, 250g, 1 000g |
| Acidity: | Medium |
| Coffee Type: | Arabica |
| Flavor Profile: | Nutty, Caramel, Fruity, Citrusy |
| ? Country of Origin: | Central America |
| Cupping score: | 84-86 |
| Variety: | Catuai, Caturra |
| Altitude: | 1 150 - 1 700 m |
| Harvest Period: | October – March |
| Processing Method: | Washed |
| Drying Method: | Terraces |
| Roast Level: | Medium |
Flavour profile
Imagine a cup with a deep sweetness dominated by notes of caramel and cashew. This coffee stands out for its fullness and its warm character, reminiscent of sweet fruit. The overall experience is rounded off by just a very subtle, sparkling trace of grapefruit, which gives the coffee the necessary freshness without disturbing its caramel base.
The story of this coffee
The coffee is a prestigious selection from the wild Talamanca Mountains. While most coffees come from a single farm, this one is the result of the combined efforts of more than 700 families in the Pérez Zeledón region.
This regional profile has been developed through years of mapping the best microlots that mature in the challenging terrain of the Costa Rican mountains. By purchasing this coffee, you are directly supporting community organization and the development of local identity in one of the highest growing regions in the world.
Growing and harvesting
The beans are ripened on steep slopes at an altitude of 1 500 to 1 900 metres, which makes them a SHB (Strictly Hard Bean) coffee with exceptional density and purity of flavour. It is a careful blend of Yellow Bourbon and Catuai varieties.
It is exclusively hand-picked to ensure that each cherry is 100% ripe. After washing, the cherries are sun-dried for two weeks on traditional terraces, a process that enhances their clean, washed profile. The result is a precise quality confirmed by an SCA score of 84.25.
.
Exceptional coffee with an exceptional score
Cupping score is a coffee quality score used to assess the flavour characteristics of coffee. To qualify as an exceptional coffee, a coffee must achieve a cupping score above 80 points.
In contrast, the commodity coffees you buy in supermarkets have a cupping score below 80 and are intended for mass production where quality is not the main criterion. These coffees focus more on productivity and price. The cupping score is a great tool to quickly get a feel for the quality of the coffee and its potential in flavour.
Suitable preparation
Ideal for making espresso, where the full and balanced flavour of the coffee stands out, but also great forfilter coffee or French press. We recommend a medium grind and fresh water for the best taste experience.
List of ratings
Jiřina Vaňáková
Petr Malý
Michaela
Jana Bakova
Jana Kramáriková
Lenka Staňková
Ivana Schlesingerová
List of discussions
Martin Jacko