Costa Rica Los Santos Mountains

(Formerly known as Costa Rica Blue Mountain) Costa Rica was a pioneer of coffee cultivation in Central America as early as 1854. La Panterra coffee comes from the Tarrazu region, which produces some of Costa Rica’s finest coffees thanks to its ideal climate, strongly influenced by the Pacific Ocean and its two distinct seasons. Coffee cultivation—from family farms and cooperatives—is the foundation of the region’s economy. Farmers pass their expertise down from generation to generation. They are committed to the quality of their production as well as to the sustainability and social and environmental responsibility of their work. This coffee is hand-picked between December and March, fermented for 16 hours, and mechanically dried for 24 hours. Panterra Tarrazu has a bold nose with complex aromas of plum and chocolate. The dark roast chosen for this coffee enhances its bitterness and strength.