Latin America

Coming 11th at Cup of Excellence 2009 this Costa is Caturra varietal. La Pira is located in the Dota Valley and was established by Carlos'
father, Gilberto Urena, who was nicknamed 'Piro', hence the name adopted by the farm.
The farm later passed to Carlos who had worked for many years as a producer of organic coffees. Howver due to the high costs of organic production, Carlos decided to move to sustainable production methods. Today, La Pira employs a system unique to Costa Rica that uses sheep to graze selectively to keep down weed growth. This has eliminated the need for herbicides.

Coming 11th at Cup of Excellence 2009 this Costa is Caturra varietal. La Pira is located in the Dota Valley and was established by Carlos'
father, Gilberto Urena, who was nicknamed 'Piro', hence the name adopted by the farm.
The farm later passed to Carlos who had worked for many years as a producer of organic coffees. Howver due to the high costs of organic production, Carlos decided to move to sustainable production methods. Today, La Pira employs a system unique to Costa Rica that uses sheep to graze selectively to keep down weed growth. This has eliminated the need for herbicides.

Coming 11th at Cup of Excellence 2009 this Costa is Caturra varietal. La Pira is located in the Dota Valley and was established by Carlos'
father, Gilberto Urena, who was nicknamed 'Piro', hence the name adopted by the farm.
The farm later passed to Carlos who had worked for many years as a producer of organic coffees. Howver due to the high costs of organic production, Carlos decided to move to sustainable production methods. Today, La Pira employs a system unique to Costa Rica that uses sheep to graze selectively to keep down weed growth. This has eliminated the need for herbicides.

Juan Ticona has been growing coffee since the early 70's in the Canton Entre Rios town in the Caranavi province.
The coffee is a combination of Caraui and Caturra varieties, resulting in a very sweet cup. It has vanilla, caramel tones with a creamy mouth covering texture.
It is grown at high altitude, 1700m above sea level and is sundried and semi washed so retains some complexity. Most importantly for us, it is transported with a double bag, jute on the outside and plastic on the inner keeping the coffee at its maximum potential.

Juan Ticona has been growing coffee since the early 70's in the Canton Entre Rios town in the Caranavi province.
The coffee is a combination of Caraui and Caturra varieties, resulting in a very sweet cup. It has vanilla, caramel tones with a creamy mouth covering texture.
It is grown at high altitude, 1700m above sea level and is sundried and semi washed so retains some complexity. Most importantly for us, it is transported with a double bag, jute on the outside and plastic on the inner keeping the coffee at its maximum potential.

Juan Ticona has been growing coffee since the early 70's in the Canton Entre Rios town in the Caranavi province.
The coffee is a combination of Caraui and Caturra varieties, resulting in a very sweet cup. It has vanilla, caramel tones with a creamy mouth covering texture.
It is grown at high altitude, 1700m above sea level and is sundried and semi washed so retains some complexity. Most importantly for us, it is transported with a double bag, jute on the outside and plastic on the inner keeping the coffee at its maximum potential.

Juan Ticona has been growing coffee since the early 70's in the Canton Entre Rios town in the Caranavi province.
The coffee is a combination of Caraui and Caturra varieties, resulting in a very sweet cup. It has vanilla, caramel tones with a creamy mouth covering texture.
It is grown at high altitude, 1700m above sea level and is sundried and semi washed so retains some complexity. Most importantly for us, it is transported with a double bag, jute on the outside and plastic on the inner keeping the coffee at its maximum potential.

Juan Ticona has been growing coffee since the early 70's in the Canton Entre Rios town in the Caranavi province.
The coffee is a combination of Caraui and Caturra varieties, resulting in a very sweet cup. It has vanilla, caramel tones with a creamy mouth covering texture.
It is grown at high altitude, 1700m above sea level and is sundried and semi washed so retains some complexity. Most importantly for us, it is transported with a double bag, jute on the outside and plastic on the inner keeping the coffee at its maximum potential.

Juan Ticona has been growing coffee since the early 70's in the Canton Entre Rios town in the Caranavi province.
The coffee is a combination of Caraui and Caturra varieties, resulting in a very sweet cup. It has vanilla, caramel tones with a creamy mouth covering texture.
It is grown at high altitude, 1700m above sea level and is sundried and semi washed so retains some complexity. Most importantly for us, it is transported with a double bag, jute on the outside and plastic on the inner keeping the coffee at its maximum potential.

Juan Ticona has been growing coffee since the early 70's in the Canton Entre Rios town in the Caranavi province.
The coffee is a combination of Caraui and Caturra varieties, resulting in a very sweet cup. It has vanilla, caramel tones with a creamy mouth covering texture.
It is grown at high altitude, 1700m above sea level and is sundried and semi washed so retains some complexity. Most importantly for us, it is transported with a double bag, jute on the outside and plastic on the inner keeping the coffee at its maximum potential.