Costa Rica Honey Central Valley Coopelibertad Gesha
Description: The aroma reveals notes of dried plum, walnut, and hazelnut；the cupping notes are green apple, walnut, popcorn, and a hint of dried orange, smooth mouthfeel；the finish carries green apple, walnut, barley tea, and citrus zest aromatics, layered with maltose-like sweetness.
Note: Green apple, Walnut, Popcorn
Roast Level: Medium Light
Acidity: 3 (1~5 from low to high)
🔖Coopelibertad | Coffee Born from Freedom
In 1961, farmers in the Heredia region came together to establish Coopelibertad to protect their land and livelihoods. It is more than just a coffee processing facility—it is a cooperative owned by the farmers themselves. Named after “freedom,” it represents their collective strength and pursuit of true independence.
Located in Costa Rica’s Central Valley at an elevation of over 1,200 meters, the processing facility benefits from volcanic soil and distinct seasonal conditions, producing high-quality coffees with balanced sweetness and delicate citrus notes.
From receiving freshly harvested coffee cherries and natural fermentation to final export preparation, every stage is carefully monitored and controlled.
The product line is divided into three grades: Libertad Especial, a consistently produced coffee line with stable volume; Matinilla Fancy, coffees with cupping scores of 84 points or higher; and Microlote Libertad, limited micro-lots offering a higher level of traceability.
Each product line carries the dedication, commitment, and stories of the smallholder farmers behind every cup.
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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KaKaLove cafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Unopened bag of coffee beans stored in cool, sun block condition and the expiration of the period of 12 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
