Last updated: 2026-09-17T00:21:25.200Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/proud-mary-coffee/costa-rica-alto-de-abra-java-red-honey-filter-200g/reviews)

**Traitement:** [Process miel](https://www.coffeelist.co/fr/insights/processing-method/honey)

**Région:** [Heredia, Costa Rica 🇨🇷](https://www.coffeelist.co/fr/insights/region/1031c4d4-6605-41b4-afa9-03490101ba21)

**Variété:** [Java](https://www.coffeelist.co/fr/insights/variety/java)

**Altitude:** ~1470 m alt.

**Recommandé pour:** Filtre

## Ce que dit la marque

> Region: Buena Vista de Barva, Heredia, Central Valley Elevation: 1470 masl About: Finca Alto de Abra is owned by the Hernández family on the slopes of the stunning Barva volcano in Costa Rica. The Finca has been in the family for four generations since 1935. In recent years, the Hernández family has made more of a pivot to high-end specialty coffee, introduced exotic varieties such as Java and Geisha, and mastered experimental processing methods. This specific lot is Java, an Ethiopian landrace variety introduced to the island of Java in the 19th century before making its way to Costa Rica in 1991. It was processed via the red honey method, where the coffee cherries are pulped and then dried in small piles until the parchment turns a deep red. This increases sweetness and body, and uses no water, so it is better for the environment. All coffees from Alto de Abra are Rainforest Alliance certified, and they follow the NAMA (Low Carbon Coffee) program. Region: Buena Vista de Barva, Heredia, Central Valley Elevation: 1470 masl About: Finca Alto de Abra is owned by the Hernández family on the slopes of the stunning Barva volcano in Costa Rica. The Finca has been in the family for four generations since 1935. In recent years, the Hernández family has made more of a pivot to high-end specialty coffee, introduced exotic varieties such as Java and Geisha, and mastered experimental processing methods. This specific lot is Java, an Ethiopian landrace variety introduced to the island of Java in the 19th century before making its way to Costa Rica in 1991. It was processed via the red honey method, where the coffee cherries are pulped and then dried in small piles until the parchment turns a deep red. This increases sweetness and body, and uses no water, so it is better for the environment. All coffees from Alto de Abra are Rainforest Alliance certified, and they follow the NAMA (Low Carbon Coffee) program.

Original en anglais.

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# Costa Rica | Alto de Abra | Java | Red Honey | Filter | 200g

[Voir sur le site du torréfacteur](https://www.proudmarycoffee.com.au/products/costa-rica-alto-de-abra-java-red-honey-filter-200g-1)

## Profil

### Caractéristiques gustatives

**Corps:** 73/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 68/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 70/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 35/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 30/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire à moyenne — 3/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Mûre

Sucre roux

Prune rouge

Sirupeux

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