4 in 1
We are a small company located in Guardia de Liberia, Guanacaste. The brand Tio Leo accidentally born there in October 2014 , when a group of friends gathered begin to contribute ideas to put into practice during the season to come. From there arises the idea of my friend to this day , Benito Guigni , taking a picture and start creating the character that , today, we have as our logo in my personal brand.
Coffee Tio Leo is known for offering its distinguished consumers a product of the highest quality and for this only processes the best of our grain , produced and harvested at an elevation of 4500 feet above sea level on the slopes of the volcano Poas, which provides our grain unparalleled wealth in minerals and nutrients found in these lands. Our grain comes from the cream of the crop of the farm Doka Estate, which guarantees an end product for our customers and export quality . We invite you to visit our factory in Guardia de Liberia , Guanacaste, Costa Rica, where they will be warmly received personally by Tio Leo and also have the opportunity in the vast world of coffee where we will take you through its history and process in our coffee tour .
We invite you to share with us the culture of coffee.
Leonardo Ruiz Abarca
100% Costa Rican Coffee
Everything begins in the heights of the Poas volcano,
where all the conditions are gathered to guarantee a
growth and an incomparable quality of fruits.
Our fruits, selected by expert hands, our beans,
dried under the sun of Costa Rica guarantee a coffee
with powerful aromas, roasted in a craft way for an exceptional coffee.
Peaberry, known in Spanish as caracolillo, is a type of coffee bean. Normally the fruit (“cherry”) of the coffee plant contains two seeds (“beans”) that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it. This oval (or pea-shaped) bean is known as peaberry. Typically around 3% of all coffee beans harvested have experienced this small mutation.
Normal coffee beans are less commonly called by contrast flat berry.
The degree to which coffee beans are roasted is one of the most important factors that determine the taste of the coffee in the cup. Before roasting, green coffee beans are soft, with a fresh “grassy” smell and little or no taste. The coffee roasting process transforms these raw beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee.
Other factors of course enter into the complex equation that determines your coffee’s taste. Two coffee varieties, from different countries of origin or grown in different environments, are likely to taste quite different even when roasted to the same level (especially at light to medium roast levels). The age of the coffee, the processing method, the grind, and the brewing method will also affect the taste. But the roast level provides a baseline, a rough guide to the taste you can expect.
4 in 1