Costa Rica Blue Mountain

Costa Rica was, as early as 1854, the pioneer of coffee cultivation in Central America. La Panterra coffee comes from the Tarrazu region, which produces some of Costa Rica's best coffees thanks to its ideal climate, greatly influenced by the Pacific Ocean and its two distinct seasons. Coffee cultivation - from family farms and cooperatives - is the basis of the region's economy. Farmers pass down their expertise from generation to generation. They are as attentive to the quality of their production as they are to the sustainability and social and environmental responsibility of their work. This coffee is hand-picked between December and March, fermented for 16 hours, and mechanically dried for 24 hours. Panterra Tarrazu offers a powerful nose with complex aromas of plum and chocolate. The dark roast chosen for this coffee enhances its bitterness and strength.