Varietals: Caturra, Catuai
Processing: Semi washed
Altitude: 1500-1800 m.a.s.l
Our Costa Rica Coop Tarrazú Community coffee is grown by a small community of 47 farmers in San Pedro village. The Community Coffees program started in 2011 with a small number of coffee farmers in Tarrazú region. It grew out of effort to know where specific coffees come from and to know the people that are growing them and to create a relationship with those farmers. Coopet arrazú is commited to helping improve the lives of their members and offer them the opportunity of gaining higher quality premiums for their best coffee. This specific coffee is grown by San Pedro village farmers, who produce only 25 bags (69 kg) of coffee every year. It is our honour to have one of those here in estonia and serve it to you.
The most Tarrazú region is highly mountainous and one of the best coffee growing places in Costa Rica. Our coffee is grown in San Geronimo community, in the foothills of Mount Chirripo and Mount Ena. It’s so isolated that the road ends there. Tarrazú region is also called “Los Santos”, ‘The Saints’, because of the 3 main towns in the region – San Pablo, San Marcos and Santa Maria de Dota. The genuine Los Santos area is divided into 3 counties: Dota, Tarrazu and Leon Cortes. Our coffee comes from Dota county. The coffee culture was established with the arrival of Spanish settlers to the Central Valley in 1779, who brought with them coffee plants. Coffee plants were introduced to the country directly from Ethiopia by colonial administrators who encouraged coffee production. Costa Rica was considered as one of the poorest colonies because it did not have gold or any other valuable minerals for Spanish crown. Though, the climate supported coffee production. The average rainfall is 2,000 mm annually, and the average temperature is around 19 C. The moderate climate was excellent for health, and soon word spread about the natural beauty of Santa Maria de Dota, thus attracting many people and farmers to the region. Thanks to its long history, coffee from Tarrazú is well know as the best coffee in Costa Rica.
Costa Rica Coop Tarrazú Community coffee is grown at the hight of 1650 to 1750 meters above sea level, so that the beans are dense and capable of attaining various roast levels. This type of coffee is called ‘Strictly Hard Beans’ or better known as SHB. Once the coffee has been harvested, it is brought to the cooperative wet mill. There the coffee is processed in four steps. First, harvested coffee cherries go to a pulping machine, which separates the bean from the fruit. The pulp is washed away and beans are fed to the fermentation tanks. Then, the beans stay in the fermentation tanks for 24 hours. Here the mucilage layer is broken down and the coffee’s flavour is naturally enhanced. After fermentation the beans are washed to remove the sticky fluid that has come from the fermentation process. Finally the washed coffee is spread on drying trays to dry naturally in the sun.