Costa Rica La Florida (200g)

Costa Rica La Florida (200g)


Juicy and lingering. Rose, raspberry, orange zest, strawberry and mango in the aromas and flavor. Juicy bright acidity. Smooth and delicate at the same time. The sweet tart finish resonates with pineapple, jasmine and sweet vanilla notes.

2000 m


La Florida

Costa Rica



Leiva Siblings and their 25 children own an integrated farm together, where they not only grow coffee but also strawberries, raspberries, cattle for milk and other fruits and vegetables to supply the national supermarkets. The Florida farm is one of the most sustainable and integrated farms in Copey in Dota Valley. The characteristics of the Florida farm and the soil give this coffee unique and amazing flavors reflected in the cup. Such a delicate coffee came from Copey one of Costa Rica most famous micro regions for COE coffees and extraordinary coffee plantations.


The coffee plantation in this farm is really young. They started growing the first Geisha plants in 2015 and the rest of the plants they have were grown in 2016. They hope to grow more varieties like Geisha, Sl-28 and Mokka in a few years.

We got to know Costa Rica La Florida Honey via Nordic Approach. Nordic Approach is a sourcing company focusing solely on high quality green coffees. We do the groundwork to identify, improve, select, and import the best coffees from the most interesting origins. Every coffee they buy or forward to a client is selected based on the cup profile. They believe transparency through the chain and premiums going back to the producers is the only way to achieve a sustainable quality coffee production. Our cooperation with Nordic started on 2016 and all of our coffees are based on their quality of transparency.

La Florida

PRODUCER:Leiva Family




ARRIVED IN:30kg Boxes


AROMA:Lavender, Jasmine

FLAVOR:Bergamot, Grapefruit, Passion fruit


FINISH:Pineapple, Peach

Farm Size (ha): 13.5 hectares.

(12 hectares are planted with Geisha,1 hectare with Kenya and 100 baby plants of Mokka)


Red Honey: after de-pulping and demucilaging they leave part of the mucilage (70%) in the parchment and then dry in African beds for around 15 days.