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.
BUHO
Costa Rica - BUHO - SHB EP - Washed
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BUHO coffee...
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)
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