SCA Score: 83

Profile:

Region: Kabare, Nyeri
Growing Altitude: 1100 – 1800 m
Arabica Variety: Catuai & Caturra
Milling Process: Washed

Tasting notes:

Citric, smooth, milk chocolate, mandarine.

Costa Rica boasts eight coffee-growing regions, the most famous of which is Tarrazú. Bounded by the Pacific Ocean in the west and the mountain range of the Cordillera Central in the east, it is a region of lush vegetation and breathtaking views. Above all, Tarrazú is an ideal location to grow Arabica coffee. High altitudes and a sedimentary soil composition favor the smooth and fine acidity these coffees are famous for, while the nearby Pirrís river supplies the region with fresh water.

Long established within this region, the cooperative CoopeTarrazú was founded in 1960. Before its foundation, there were no wet mills nearby where farmers could bring their coffee to, so coffee was mostly sold to middlemen. Farmers also had little knowledge about coffee production, resulting in low yields from their hard work. Today, CoopeTarrazú is the biggest cooperative in the region with more than 5,000 members who deliver their coffee cherries to the communal wet mill. Part of their strategy is to increase productivity through various training programs and engineering farm visits. In addition to high-quality coffee production, the members are committed to the social development of the local communities as well as
environmental protection through eco-friendly practices. Among their initiatives are recycling programs, the use of renewable energy, and the reduction of water consumption.

Thanks to its favorable soil and climate conditions, the region is famous for producing some exceptional high grade coffees. The high altitudes and thus low temperatures during the night let the cherries mature more slowly, resulting in a dense bean that qualifies the coffee as Strictly Hard Bean (SHB). Coffees from Tarrazú have also been used in multiple international barista competitions and are certainly worth a try,