Costa Rican Coffee washing method introduces the largest coffee cooperative in Costa Rica

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Costa Rican Coffee-Tarazu Cooperative-washing treatment

Costa Rica Tarrazu Coope Tarrazu RL

The largest coffee cooperative in Costa Rica has stable quality and good flavor.

Founded in 1970, the Tarazu Cooperative (CoopeTarrazu RL) has since become the largest coffee cooperative in Costa Rica and has become a major contributor to the economic development of the town of San Marcos in the Tarazu region, as the processing plant is nearby, and each year the cooperative employs about 10000 people directly in coffee production and support. The coffee plantations that join farmers are mainly on the volcanic hillside with an average elevation of about 1500 meters behind the treatment plant, with an annual rainfall of 3200 mm. The varieties are Caturra and Catuai. From November every year, cooperative farmers tour the coffee garden irregularly, picking red ripe fruits by hand and transporting them to the treatment plant below. The traditional washing method is used to treat raw beans, which flows through the Rio Pirris River next to the treatment plant. Abundant and clean water sources provide good conditions for washing treatment. Volcanic soil, the careful care of farmers, high-mature berries, clean water, a century-old washing process that boasts, and the final European treatment process to completely remove defective beans by hand, ensure that the flavor of each cup of coffee will reveal its introverted demeanor in unexpected purity.

Palate description: acidity of nuts, caramel and black cherries, balanced and supple, dark chocolate and creamy.

36 aromas of coffee: dark chocolate, trees, vanilla, maple syrup, hazelnut, fried walnut