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. Citric acidity and creamy body.
Since 1960, CoopeTarrazú has been an emblem of quality coffee and social development in the Los Santos region of Costa Rica. What began with 228 producers is today a cooperative of nearly 5,000 families, growing coffee between 1,200 and 1,900 meters in volcanic soils and ideal microclimates. After a harvest marked by aromatic blooms and fruits that light up the hillsides, the beans go through an extremely careful process: first they are pulped to separate the pulp, then washed to completely remove the mucilage, and then undergo a pre-drying that gradually reduces the humidity before mechanical drying, where strict temperature and air flow controls ensure uniform dehydration that preserves sweetness, cleanliness and stability. Once dried, the beans rest in cool, ventilated warehouses, an essential step for aromas to settle and define themselves. Each lot is registered at origin to ensure traceability, and finally undergoes rigorous tasting sessions to evaluate its sensory profile.
