Description
Costa Rica
Tarrazú
/everyday espresso
| Country | Costa Rica |
| Region | Tarrazú, Los Santos |
| Producer | Small producers |
| Height | 1200 – 1900 meters above sea level |
|
Variety
|
Bourbon and Caturra |
|
Process
|
Washed |
Cupping NOTES
Caramel, blackberries, honey. Citrus acidity and a creamy body.
Since 1960, CoopeTarrazú has been a symbol of quality coffee and social development in the Los Santos region of Costa Rica. What began with 228 producers is now a cooperative of nearly 5,000 families who grow coffee at altitudes ranging from 1,200 to 1,900 meters on volcanic soils and in ideal microclimates. Following a harvest marked by fragrant blooms and fruits that brighten the hillsides, the beans undergo an extremely careful process: first, they are pulped to separate the pulp, then washed to completely remove the mucilage, and finally undergo pre-drying to gradually reduce moisture before mechanical drying, where strict controls of temperature and airflow ensure uniform dehydration that preserves sweetness, clarity, and stability. Once dried, the beans are stored in cool, well-ventilated warehouses—an essential step for the aromas to settle and develop. Each batch is tracked from its origin to ensure traceability and is finally subjected to rigorous cupping sessions to evaluate its sensory profile.
