Costa Rica SHB EP

Costa Rica SHB EP is sourced from farms located more than 4,500 feet (1,372 meters) above sea level. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes.  The coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee.