Costa Rican Tarazhu Flavor | Tarazhu Coffee | Tarazhu Cooperative Water washed beans

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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 Murray 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

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

Acidity: clean and bright acidity, sour feeling of lemon

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

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, 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.

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