Country: Costa Rica
Region: West Valley
Varietal: Caturra, Catuai, Obata
Process: Washed
Altitude: 1,200 - 1,800 MASL
Cupping Notes: Milk Chocolate, Brown Sugar, Walnut, Oolong
Recommended Roast:City to Full City
Good For: Auto Drip, Pour Over, Espresso

Description: Azalea is produced in the farms from the West Valley of Costa Rica, this region is famous for the traditional oxcart factories. The strong influence of volcanic soil, Pacific climate and two very distinct seasons during the course of the year combine to allow the perfect development of coffee cherries in this region.

The Strictly Hard Bean (SHB) designation indicates that the coffee was cultivated at an elevation surpassing 1200 meters. Regarding the altitude, the coffee is typically harvested during the period spanning from December to March. Highlighting the influence of rich soils and elevated terrains, SHB is noteworthy that the exceptional quality epitomizes the finest attributes of Costa Rica. SHB coffees showcase distinct characteristics such as a citrusy acidity and an intricate interplay of fruity and velvety chocolate undertones. This kind of coffee can be of many coffee plant varieties (Caturra, Catuai, Obata, etc.) from different Costa Rica regions. The processing method is contingent upon the level of complexity chosen by the producer. The predominant processing technique in Costa Rica is the mechanically dried washed process due to its higher volume. Nonetheless, Costa Rican producers also present specialty coffee options such as honey, natural, and anaerobic processes. The customary procedure for coffee export involves the European Preparation standard, which permits up to 8 secondary defects but strictly prohibits any primary defects, as outlined by the Specialty Coffee Association.