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THE LABEL RANGE
Traceability: Region
Regional coffees of a solid and consistent quality thanks to strict requirements established over the years with trusted partners.
Quality
80+
Quantity
Important
Education points
10
LABEL
Tico

Vallée Centrale
Costa Rica
Species
arabica
Harvest period
November to March
Process
Fully Washed
Purchasing
Directly
Boarding
Within 3 months after harvest for quality storage
GrainPro
For all the coffees except the Brazilian natures with strong rotation
Controlled processing and quality
Sensory profile
« A sweet terroir coffee revealing flavours of peach, grape and pear followed by notes of green lemon, vanilla and almond. »
Availability and prices: log in
THE LABEL RANGE
Traceability: Region
Regional coffees of a solid and consistent quality thanks to strict requirements established over the years with trusted partners.
Quality
80+
Quantity
important
Education points
10

ABOUT

Our Tico selection has always come from the West valley in Costa Rica. Throughout the years, we have worked with a local exporter to provide an even better quality and increase our social impact in the area. This has resulted in a coffee with a better traceability, at a fair price for the Country. The concept of the project is to source consistent volume of traceable, quality differentiated coffee whilst supporting a small and specific community in Naranjo. The farms producing our TICO are part of an environmental project called NAMA, which aim is to reduce greenhouse gas.

The NAMA Support Project (NSP)

The overarching goal of the Nationally Appropriate Mitigation Action (NAMA) Café de Costa Rica is to produce and process coffee in Costa Rica in a low-emission, sustainable fashion. With a total funding of US$ 10 million, the NAMA Café aims to reduce GHG emissions and improve resource use efficiency at the level of both coffee plantations and coffee mills. These actions will create the first low-emission coffee worldwide and give Costa Rican coffee producers access to new markets. In practice , what does it means? Well, that there is a fund allocated to producers and mill owners to enable technical and feasibility studies, financial assistance, capacity building measures, and other awareness-raising activities (for ex. it can be a training on Good Agricultural Practices (GAPs) and improved resource management on coffee farms, the financing of compost turners… and so on).

The producers get help from agronomists from Coopro Naranjo in order to control the maturation levels and determine the ideal point of harvest based on brix measurement. The coffee is pulped and washed using advanced Penagos equipment to ensure consistent and efficient processing. Everything is done in order to produce a beautiful clean cup from the producer, to the Coop and to you.

THE REGION OF Vallée Centrale

The Central Valley is Costa Rica’s historical production region. It is not only the most populated region but also the oldest coffee-producing region, with first plantations dating back to 1800.
Most of its coffees are grown in rich and fertile clay and volcanic type soils. These soils benefit from a good organic matter and texture thanks to the neighbouring volcanoes of Irazu, Barva and Poas, allowing farmers to produce coffees of a greater intensity and complexity.
The Central Valley's landscape is marked by three volcanoes and a gentle tectonic depression, grouping the provinces of San José, Heredia and Alajuela.

VALLÉE CENTRALE

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