Costa Rica, Lica Torres
| Producer |
Lica Torres |
| Farm/Mill |
Los Pinos |
| Cultivar |
F1 Casiopea |
| Process | Red Honey |
| Location |
Turrialba, Cartago |
| Altitude |
1500 masl |
| Harvest |
February - March 2025 |
Expect notes of Blackcurrant, Red Apple, Biscuit
Lica Torres is a rising coffee farmer based in the southern Brunca region of Costa Rica, working at high elevation in the micro‐region of Chirripó. His small family‐run farm sits roughly at 1,550 meters above sea level, where rich volcanic soils, mountain mist, and cool-warm temperature shifts all contribute to exceptional growing conditions
On his farm he cultivates high-quality Arabica varieties and uses careful, innovative processing techniques. Every coffee cherry is hand-picked at peak ripeness. The farm uses full honey processing with no added water.
Torres operates with a strong respect for nature and the local ecosystem: shade-trees are used to retain moisture, soil fertility is managed through annual tests before fertilising, and water sources are protected while native fruit trees and forest cover help maintain biodiversity. His work shows how a small-scale producer in a challenging terrain can craft specialty-level coffee with precision and care.
This lot is a new variety for us at Kiss the Hippo: Casiopea, an F1 hybrid created by crossing Caturra with Ethiopian Landrace. It showcases vibrant, fruit forward flavors and high sweetness. Expect notes of dark fruits such as blackcurrant, complemented by sweet apple tones and a smooth, biscuit-like finish.
Original: $29.79
-65%$29.79
$10.43Product Information
Product Information
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Description
| Producer |
Lica Torres |
| Farm/Mill |
Los Pinos |
| Cultivar |
F1 Casiopea |
| Process | Red Honey |
| Location |
Turrialba, Cartago |
| Altitude |
1500 masl |
| Harvest |
February - March 2025 |
Expect notes of Blackcurrant, Red Apple, Biscuit
Lica Torres is a rising coffee farmer based in the southern Brunca region of Costa Rica, working at high elevation in the micro‐region of Chirripó. His small family‐run farm sits roughly at 1,550 meters above sea level, where rich volcanic soils, mountain mist, and cool-warm temperature shifts all contribute to exceptional growing conditions
On his farm he cultivates high-quality Arabica varieties and uses careful, innovative processing techniques. Every coffee cherry is hand-picked at peak ripeness. The farm uses full honey processing with no added water.
Torres operates with a strong respect for nature and the local ecosystem: shade-trees are used to retain moisture, soil fertility is managed through annual tests before fertilising, and water sources are protected while native fruit trees and forest cover help maintain biodiversity. His work shows how a small-scale producer in a challenging terrain can craft specialty-level coffee with precision and care.
This lot is a new variety for us at Kiss the Hippo: Casiopea, an F1 hybrid created by crossing Caturra with Ethiopian Landrace. It showcases vibrant, fruit forward flavors and high sweetness. Expect notes of dark fruits such as blackcurrant, complemented by sweet apple tones and a smooth, biscuit-like finish.
