Cocoa and chocolate products
Chocolate bar 90% cocoa
Weight 50g, 90% cocoa, artisanal, gluten free, vegan, organic
Sibaeli
Coffee and tea
Medium Roast – Whole Bean
• 100% Arabica Coffee • Region: Tarrazú, Costa Rica • Altitude: 1,400-1,600 meters (SHB) • Process: Fully washed • Notes: Caramel, fruity and floral • Soft, well-balanced and full-bodied, medium acidity • Presentation: 12oz (340g) with degassing valve • Tasting Score (SCA): 85 points* • *A coffee with a cupping score above 80 is considered a Specialty Coffee.
Smile! it's a Costarican Coffee
Coffee and tea
Dark Roast – Whole Bean
• 100% Arabica Coffee • Region: Tarrazú, Costa Rica • Altitude: 1,400-1,600 meters (SHB) • Process: Fully washed • Notes: Nuts, caramel and chocolate. • Well-balanced and full-bodied, soft acidity • Presentation: 12oz (340g) with degassing valve • Tasting Score (SCA): 85 points* • *A coffee with a cupping score above 80 is considered a Specialty Coffee.
Smile! it's a Costarican Coffee
Coffee and tea
Specialty Ground roast coffee
•Ground roast coffee. • Roast levels: Medium, Dark and Italian or French. •Specialty coffee quality certified./ Q- Taster or Star Cupper Score: 84 to 90. • SHB (Strictly Hard Bean), IG Certified Tarrazú (Geographical Indication). •Triple laminated packing with degassing valve and tin tie. •Taste notes: Fruity, dark chocolate, floral and citrus. •Balanced cup with medium and high acidity depending on the roast level.""
SB Café Los Santos
Coffee and tea
Specialty Whole bean roast coffee
•Whole bean roasted coffee. • Roast levels: Medium, Dark and Italian or French. •Specialty coffee quality certified./ Q- Taster or Star Cupper Score: 84 to 90. • SHB (Strictly Hard Bean), IG Certified Tarrazú (Geographical Indication). •Triple laminated packing with degassing valve and tin tie. •Taste notes: Fruity, dark chocolate, floral and citrus. •Balanced cup with medium and high acidity depending on the roast level.
SB Café Los Santos
Bases, additives, flavorings, colorings, essences, raw materials for pastry making
Autolized yeast extract
Intensifier for flavoring
Sensient Costa Rica SRL
Bases, additives, flavorings, colorings, essences, raw materials for pastry making
Hidrolized vegetable protein
Intensifier for flavoring
Sensient Costa Rica SRL
Flours and industrial premixes
Cassava flour
It is a tuber grown in the north of the country which by its characteristics is called sweet cassava which is converted into flour is in two organic or conventional modalities, it is offered in packages of 25 kilos or smaller according to your need
REY ROJO
Bases, additives, flavorings, colorings, essences, raw materials for pastry making
Flavors
Powder or liquid, natural or artificial
Sensient Costa Rica SRL
Food Industry
Ginger powder
It is a species that is cultivated in the north of the country which is processed under high standards of quality and safety is dehydrated and transformed into powder or different particle sizes, can be produced under organic or conventional certification is in packages of up to 25 kilos or less quantity according to your needs
REY ROJO