Roasted - Costa Rican Tarrazu La Pastora

About the bean

With a pool of more than 3,000 members and over 64 years of experience, the Coope Tarrazú co-operative is one we return to year on year for our fix of high-quality Costa Rican excellence. 

Grown in the country's famed Tarrazú mountains, one of the world's premier coffee-growing regions, this area catches shine for its high-calibre, high-altitude "Strictly Hard Bean" arabica. 

We very much enjoyed sampling this new lot from CoopeTarrazú: fresh, creamy, sweet and extra pleasant at a medium acidity. At times we find the Costa Rican cup a touch too fruity but the balance here is just perfect. Given the lower fruit factor, we found blending a treat and recommend adding this Costa Rican to beans that give body, low brightness and a sweet lift. An absolute pleaser at any roast profile. 

Taste Profile: Milk Chocolate. Red Fruits. Caramel. Creamy.

Quick Notes

Region: Tarrazú
Cooperative: CoopeTarrazú
Process: Washed Arabica
DRYING: Mechanically dried
Varieties: Caturra and Catuai
Altitude: 1,850 masl.
SHB: Strictly Hard Bean
EP: European Preparation
CUPPING SCORE: 86 points (a score of 80 points or above on a 100-point scale is graded "specialty")

RECOMMENDED ROAST: Medium but to preference (suits the spectrum of roast profiles). For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.

BEYOND THE BEAN:  To produce this coffee, ripe cherries are delivered to CoopTarrazú where they are sorted and depulped using the Penagos DCV 306 to conserve water. After pulp and mucilage is detached, coffee is mechanically dried for 48 hours.