Explore behind the scenes of the largest cooperative in Costa Rica, the Tarazu Coffee Cooperative, which washed beans

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The coffee beans produced in 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 there is 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.

All the coffee trees planted in Costa Rica are Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water.

After picking raw coffee beans, you must remove the peel, pulp, seed film and sun exposure before the seeds (that is, coffee beans) can be roasted. Part of the process can be replaced by machines, and the speed of coffee production increases a lot. However, there is no machine to do coffee picking, so you must use manual labor.

Coope Tarrazu RL (Tarazu 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, shopping malls, etc.

This is our first purchase of CoopeTarrazu coffee, we are very happy to get this coffee bean, join us to explore the potential of Tarrazu miniature farm!

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

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

Acidity: clean and bright acidity, the acidity of lemons

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