Super sweet. Yellow plum, milk chocolate and wine gums.
Our latest Costa Rican coffee comes from Coope Tarrazu, which was founded in 1960 and today has almost 5000 members, 33% of which are women producers. They have four full-time agronomists who regularly visit members. Over the last 15 years the number of producers has increased by 50% and the annual coffee production by 70%.
Currently, the coop offer free seeds and soil analysis for members as a way of encouraging reforestation of the local area in order to be more sustainable in the long term. For the seasonal workers they offer free housing during harvest times, and festivals as a way of engaging and encouraging the continuation of their cultural heritage.
The coop purchased Hacienda Tirra to start investing in coffee research and microlot production, resulting in 60% of the farm being used for coffee production activities. The 4 hectares on which the "Tirra" lots are grown give work to 18 permanent and 8 seasonal workers. The land is mountainous, from 1400 to 1550 metres above sea level and with gradients up to 25%. The coffee is processed by three different methods: natural, washed and honey. Cherries are selectively picked at prime ripeness. The whole cherries, with the flesh still attached, are left to dry in the sun, on patios or on raised African beds, for several consecutive days. The coffee is mixed constantly during the day for uniform drying, and covered at night