FARM: Coope Tarrazu R.L
REGION: Tarrazu
ALTITUDE: 1400 - 1500 MASL
VARIETAL: Caturra, Catuai
PROCESS: Natural Anaerobic
Coope Tarrazu is a co-op of around 5,000 members formed in 1960 to represent growers of the Tarrazu region. 80 percent of members own less than 4 hectares, so having agronomists for the group available to offer expertise is just one of the benefits membership can bring.
La Pastora is the brand name of their distinctive profile of coffee, with high acidity, medium body and great aroma; what we have come to think of as typical for a coffee from Tarrazu.
This lot is one of those that has benefitted from the care, attention and detail that goes in to producing a great coffee.
Flowering in April and May and harvesting between December and March, cherries are picked ripe and stored in a giant black fermentation tank. Once fermentation has reached the desired level, beans are taken to raised beds and dried.
Costa Rica’s coffee industry is well established and successful. Producing more commonly SHB – Strictly Hard Beans from high altitude growing regions, these coffees are well cared for, washed and processed accordingly. At the forefront of the micro-mill revolution, cooperatives have flourished in recent years, and individual communities as well as estates have made a name for themselves in the wider speciality coffee sector.
Costa Rican flavours invoke chocolate undertones and full bodied, rich mouthfeel. Notes of lemon, sherbet, honey and caramel are also present – making Costa Rican coffee great for espresso based coffees, but also, given the right fruit components, a perfect pour over too.
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