Coffee review

Introduction of Water-washed Bean Cup and Flavor in Tarazhu Cooperative, Costa Rica

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, The exchange of professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) Costa Rica Tarazu Cooperative Water washed beans Costa Rica is the most stable quality coffee in Central America, coffee production has a very long history, as early as the 19th century has been exported to the United Kingdom. In Costa Rica, Robusta varieties (made into canned coffee) are prohibited by law.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Costa Rican Tarazu Cooperative Water washed beans

Costa Rica is the most stable coffee in Central America. Coffee production has a very long history and has been exported to Britain as early as the 19th century. In Costa Rica, the cultivation of Robusta varieties (canned coffee) is prohibited by law, only Arabica varieties are allowed, and the areas with the best production quality are Tarrazu Tarazu, West Valley and Central Valley. in recent years, due to high land production and reduced coffee production, high planting costs, good coffee is not easy to obtain.

Coope Tarrazu RL (Tarazhu Cooperative) was founded in 1960 with 228 small coffee growers. Today, they are the largest coffee cooperative in Costa Rica, with 3000 producers and producing more than 110.000 bags of green coffee.

Coope Tarrazu RL (Tarazhu Cooperative) takes great care of the profits of small producers, providing their members with credit, agronomic technical advice, guaranteed purchase prices, etc., as well as investments in other areas, such as gas stations, large supermarkets, stores, etc.

Property Characteristics: farm characteristics

Farm Farm name: Coope Tarrazu RL (Tarazu Cooperative)

Region producing area: Tarraz ú Tarazu

Country country: Costa Rica

Altitude altitude: 1200-1800m

Annual Precipitation annual rainfall: 3200 mm

Soil soil: Volcanic clay volcanic soil

Coffee Characteristics: coffee characteristics

Variety varieties: Caturra Kaddura, Catuai Kaduai

Processing System treatment method: Fully Washed washing method

Harvest period harvest time: March-July March to July

Appearance appearance:. 16-18 mesh

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: honey sweetness, muskmelon fruit flavor, delicate and elegant

Sour: clean and bright sour, sour lemon,

Complex complexity and other other: licorice almond aroma, balanced uncomplex taste, sugar sweetness, thin finish

Cup test date: 2015.05.20

Cup test score: 84

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