Costa Rican boutique coffee farm coffee-Tarazu cooperative-special flavor and taste of washed beans

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Costa Rican boutique coffee farm coffee-Tarazu Cooperative-what are the flavor and taste characteristics of washed beans?

Costa Rican coffee plantations with fertile volcanic ash, mild and suitable temperatures, and stable and abundant rainfall are one of the reasons why coffee has become one of the main agricultural products in Costa Rica. Its coffee beans are all Arabica species. The flavor is pure, the aroma is pleasant, and it has an impeccable balance in acidity and taste.

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world.

Coffee was introduced into Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with a yield of 1700 kg per hectare. Costa Rica has only 3.5 million people but 400m coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica's volcanic soil is very fertile and well drained, especially in the central plateau CentralPlateau, where the soil consists of successive layers of ash and dust. Costa Rican coffee has full particles, ideal acidity and unique strong flavor.

Costa Rica-Tarazu Cooperative-washing

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 garden that joins the farmers is 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.