ORIGIN: Tarrazu, Costa Rica
ROAST LEVEL: Medium
TASTING NOTES: Dark Chocolate, Blood Orange.
BACKGROUND: Costa Rica’s national tree, the Guanacaste, gives its name to this Core Coffee from the Tarrazú valley of Costa Rica. Guanacaste coffee is produced by smallholder farmers across the Tarrazú region. Guanacaste is a community lot that reflects the unique conditions of Tarrazú as well as the collective efforts of the farmers who grow coffee there. Coffee is a family affair in Tarrazú, with everyone working to help pick and sort coffee during the harvest season and maintain the land during the year. Washed processing begins when the coffee is depulped the same day it is picked. Coffee is fully washed with a demucilager machine for efficient use of water and dried in guardiola mechanical dryers to maintain uniformity.
FARM NOTES: The Tarrazú region lies in the high mountains of the southern Pacific region south of Costa Rica’s capital city of San Jose and is one of the most densely planted high altitude regions in Central America, with many farms at or above 2000 meters above sea level. It is locally known as “Zona de Los Santos” for the number of towns with “San” or “Santa” in their names. Tarrazú’s climate is characterized by two well-defined seasons; a rainy season lasting seven months (May through November) and a dry season (December through April). This encourages uniform coffee blossoming. On average, precipitation is between 2,400 millimeters (94.5 inches) per year, with an average annual temperature of 19°C (66.2°F).
DRYING METHOD: Patio Sun-Dried
ELEVATION: 1500 MASL
CULTIVAR: Catuai, Caturra
**Photo credits: Ally Coffee**
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