This Costa Rican coffee has vibrant acidity and notes of chocolate to balance it. La Gladiola exhibits a wonderful citric refined acidity, full creamy body, with chocolate notes and an elegant and pleasant finish.
The fruit that comprises La Gladiola comes from two specific receiving stations in the north-western part of the Tarrazu valley of Costa Rica. The cherries are purchased directly from a network of farmer partners, processed at a mill called Beneficio del Rio Tarrazu. The tropical acidity in the soil of Tarrazu produces a truly unique and delicious coffee.
Producer: Multiple Smallholders
Elevation: 1300 – 1800 meters
Variety: Caturra and Catuai