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BUHO

Costa Rica - BUHO - SHB EP - Washed

Red catuaiYellow catuaiYellow BourbonWashed

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BUHO coffee...

Pérez Zeledón is an origin that is naturally blessed to produce absolutely exceptional coffees. BUHO  is a regional profile, it is a selection of peak performance lots that come from exceptional towns which have been strategically mapped throughout many years of evaluation lead by quality control. This coffee is composed of more than 700 coffee producers.

Pérez Zeledón, located in the southern part of Costa Rica within the province of San José, is a canton with mountainous topography, especially influenced by Talamanca’s Mountain range. Talamanca mountain range, the largest and highest mountain range in Costa Rica, has a profound impact on the country's ecological, social, and productive development. It covers approximately 11,000 km², shared between Costa Rica and Panama, and contains 75% of the country's terrestrial ecosystems.

From a socioeconomic perspective, key agricultural activities such as coffee are developed on the slopes of Talamanca, which in areas like Pérez Zeledón, Tarrazú, and Coto Brus represents an important source of income for more than 30,000 producing families.

In addition to having a significant economic impact due to the production and marketing of coffee, Perez Zeledón also has a significant social and cultural impact: it fosters community organization, generational renewal, and local identity.


 

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  • Origin

    Costa Rica
  • Region

    Tarrazu
  • Species

    Arabica
  • Varieties

    Red catuai,

    Yellow catuai,

    Yellow Bourbon

  • Process

    Washed

  • Drying

    14 days patios

  • Packaging

    69kg - Jute bags

  • Altitude

    1500 - 1900
  • Harvest period

    December - March
  • Type of harvest

    Manual

The region Tarrazu

Tarrazu means "stone from the forest". This is one of the most kwown regions when talking about coffee production in Costa Rica, due to the quality reputation of its coffees. The highest coffee farms in the country are in this region. They can reach up to 1,900 masl and they start at 1,200 masl. In Tarrazu the main source of inome is coffee.

Analyzed to the nearest gram

Find detailed physical and sensory analyzes of your coffee in the quality sheet with:

  • Density
  • The humidity level
  • Water activity
  • Colorimetry
  • The sieve
  • The nature of the defects
  • The score and its details
  • The aromatic profile (downloadable)
Quality sheetDiscover our quality service

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