Costa Rica SHB Fancy Reserva Presidente
 
 One of the world's finest coffees, full-bodied and rich, fruity and wine tones prevail in the aroma. Intense flavor with berry variations and subtle hints of bread and candied fruit. The aftertaste reveals notes of dark chocolate. 
 
 A small country located in the south of Central America, it has been exporting green coffee since 1820. Since that time, Costa Rican coffee has gained great popularity throughout the world due to its soft and harmonious taste. It should be noted that today only Arabica is grown on the territory of the state. 
 The taste of coffee from Costa Rica directly depends on the height of the plantations relative to sea level. The state has a variety classification system similar to other Central American countries, taking into account this indicator. The best coffee is considered to be grown at an altitude of 1200 meters above sea level. Such Costa Rican coffee is marked with the SHB label. 
 The higher the coffee grows, the longer (due to the difference between day and night temperatures, as well as the reduced oxygen content) for coffee berries to ripen. A longer development time allows the grains to form a sufficient amount of malic acid, which is responsible for richness and variety. In addition, coffee growing taller has less caffeine, as it is a plant defense function, and there are fewer threats to the tree high in the mountains. Coffee growing higher at the same latitude has a higher acidity, in which the richness of taste is concentrated. 
 The most popular variety from Costa Rica is Tarrazu, from the region of the same name. Only SHB coffee is produced in Tarrazu. The coffee has a rich bouquet, which contains sweetness, floral notes, pleasant orange acidity and rich chocolate shade. Coffee is good both neat and as a component of an espresso blend. 
 
 100% ARABICA
 
 Processing method: washed 
 
 Region: Tarrazu 
 Growth height: 1300-1750 m 
 
 Roasting: 5/10 
 
 Acidity: 7/10 
 
 Density: 4/10