The crisp flavour of Costa Rica Tarrazu Coffee

This fantastic coffee from Costa Rica is from the Coope Tarrazu.

Specially chosen by the Pumphrey’s Coffee Roaster, costa rica tarrazu dark roast is wet fermentation then sun dried coffee has a wonderfully refreshing, bright flavour due to the volcanic soil in which it is grown.

Taste

Cup Characteristics: clean, lively winey acidity, medium body, chocolate, almonds, citrus note

Origin

Tarrazu, Costa Rica – the surfer’s paradise of Central America is a fairly small tropical rainforest nation bordered to the east and west by the Pacific and Atlantic oceans respectively. To the north lies Nicaragua, and to the South the Isthmus of Panama.

Costa Rica, unlike some of its Latin American neighbours, has enjoyed a relatively peaceful and stable transition from Colonial Spanish rule to successful independent nation. Tourism features highly on its foreign exchange earners index, as do banana and coffee exports. It is also recognised as one of the most Environmentally Sustainable countries in the world.

Ingredients

Coffee came to Costa Rica in the last decade of the eighteenth century. Over the many years, coffee expanded over the highlands of the Central Valley. The development and trading of coffee deeply influenced the cultural and the social and economic landscape of the country. 

Myriad coffee plant varieties, rich soils, high altitudes, and unique growing regions contribute to a popular and sought-after coffee cup profile. The interplay of these factors has allowed the country to achieve the reputation of producing some of the best coffee in Central America.

This type is the standard quality for SHB EP Costa Rican coffees. It can be grown in various regions within the country at an attitude of above 1350 meters. This is the ideal height for gourmet coffee. 

SHB coffees exhibit unique qualities like citrus acidity and its complex combination of fruit and smooth chocolate notes. This coffee type represents the classic, clean, Central American cup.

SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1350 meters. This term is also synonymous with SHG/Strictly High Grown; this class is higher than HB.

EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.

Heritage

Coopetarrazú was created on October 13, 1960 with 228 associates in San Marcos de Tarrazú. The memoirs say that the economic environment for the coffee farmer in the era before Coopetarrazú was difficult, was adjusted to a subsistence economy and the sacrifice of the small farmer was not shared by the large landowners. The coffee farmers generated a valuable product, but they had no voice or vote in the administration and marketing of it.

It was then that through the National Bank and its Cooperatives Department, the coffee growers were encouraged to buy a processing plant as a cooperative, a proposal accepted by some brave men with the financial and administrative support of the National Bank.

Its beginning was not easy, it was a period of slow and silent progress, but the commitment of the founders was great, in its honesty, responsibility, respect and many other qualities that today are reflected in a cooperative with more than 57 years of experience and tradition in the production of coffee in Costa Rica.

Today, the cooperative has more than 4650 associates, has a processing capacity of 250,000 quintals and always seeks to create services that help the welfare and development of its members and the area of influence in which it operates.