Achilles Coffee offers a single origin, single estate Costa Rica Coffee. The bean is graded SHB/EP and produced by two wonderful, multi-generation coffee families.
SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is higher than HB. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
The farms are located northeast of Costa Rica’s capital city San Jose, high up in the volcanic mountains of Heredia and Barva. This area is also part of Costa Rica’s famed Central Valley coffee growing region.
Our Costa Rican offering is of the Catuai, Caturra and Typica varietals. It is washed and wet milled on site at the family’s private mill in Barva, and either sun dried or mechanically dried depending on weather and precipitation. The dried beans are safely stored in the parchment until ready to ship. At that time the parchment is removed and the coffee prepped and sorted for export. Maintaining the parchment on the raw green beans until the time of export helps to retain moisture content, preserve acidity and protect unique varietal and farming characteristics, all of which are reflected in the cupping and quality scores.
Our Swami’s roast has a lively tangerine acidity with raisin and toffee notes. Our inspiration for this roast comes from standing at the top of the cliff at Swami’s in Encinitas during a large swell, watching the groomed waves peel off the point. There is nothing quite like it.
Region – Central Valley
Growing Altitude – 1300-1350 masl
Arabica Variety – Caturra, Catuai
Milling Process – Fully Washed
Flavor – Dried Fruit, Caramel, Toffee
Body – Smooth
Acidity – Punchy