Green coffee > Our green coffee ranges > Our coffees > Coffee sheet MICROLOT
San Francisco
THE MICROLOT RANGE
Traceability: Plot
An exceptional coffee reflecting the passion, curiosity and expertise of a producer guided by innovation and a quest for perfection.
Quality
86+
Quantity
Rare
Education points
100
MICROLOT
San Francisco
ASOPROAAA
San Francisco, León Cortés | Tarrazu
Costa Rica
Producer
ASOPROAAA
Altitude
1650 - 1750 m
Environment
Montainous
Species
arabica
Varietal
Red catuai , Red caturra
Harvest period
April to may
Harvest type
Manual
Process
Honey
Drying
African beds
Sensory profile
« This coffee releases intense notes of lemon, honey, mandarin and milk. In the cup, there are lingering notes of citrus fruit, lemon and chocolate. »
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THE MICROLOT RANGE
Traceability: Plot
An exceptional coffee reflecting the passion, curiosity and expertise of a producer guided by innovation and a quest for perfection.
Quality
86+
Quantity
Rare
Education points
100

ABOUT

This coffee comes from the Tarrazu region, renowned for producing excellent quality coffee. 95% of the coffee in this region is classified as SHB. The region's climate is unique, characterised by 7 consecutive months of rain (May to November), followed by 5 months of dry weather (December to April). The flowering period extends from November to March.

The San Francisco Honey lot was prepared by several producers in the Aserri terroir, not far from the village of San Francisco, in plantations situated at an altitude of between 1,650 and 1,750 metres. The area is known to be ideal for optimum cherry ripening and for producing good sweet coffee.Coffee cherries are harvested during the dry season then delivered to the ASOPROAAA association. They are dried on African beds and mixed regularly to ensure optimum and uniform drying conditions. The coffee is honey-processed, which gives it more character.

ASOPROAAA

This association was created in September 1998 and now has over 1,200 coffee and citrus fruit producing family members in the areas around Acosta, Jorco and Palmichal. The organisation effectively supports an entire community of producers, providing financial, commercial and technical assistance for all its members and implementing programmes to improve the living conditions of producers and their families. ASOPROAAA has played a decisive role in boosting agricultural production in the region by guaranteeing a quality product range and excellent production traceability. By working with producers of all sizes, the association has been able to diversify its range and offer significant volumes of coffees with specific profiles as well as small producer lots.


Ground
-

Rainfall
-

Temperature
-

Humidity
0.00

Shadow
-

Preparation

The coffee is harvested, sorted, then dried on African beds.

ASOPROAAA

Strengths

Optimum Cherry Ripening | Sweetness | ASOPROAAA association | Dried on African Beds | Honey Process

The history of the producer

The story
of the producer

ASOPROAAA association was created in September 1998 after a hurricane and now has over 1,200 coffee and citrus fruit producing family members in the areas around Acosta, Jorco and Palmichal. The organisation effectively supports an entire community of producers, providing financial, commercial and technical assistance for all its members and implementing programmes to improve the living conditions of producers and their families. ASOPROAAA has played a decisive role in boosting agricultural production in the region by guaranteeing a quality product range and excellent production traceability. By working with producers of all sizes, the association has been able to diversify its range and offer significant volumes of coffees with specific profiles as well as small producer lots.

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