PEANUT, CARAMEL, NUTTY
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
It’s always great to have a classic coffee from a classic coffee country, like Costa Rica. We’ve enjoyed the peanut, caramel and nutty notes that roasting this selection with our Classic Profile brings out.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Tarrazu, like the other regions in Costa Rica, is named for a saint: San Marcos de Tarrazu. With peaks reaching 3,000 meters into the heavens and acidic, sedimentary soil, Tarrazu is well suited for growing coffee. The region’s harvesting season is November through March, which is just before the peak cold-brew season in the Northern hemisphere.
The farm & mill where the coffee cherry is grown & processed.
CoopeTarrazu RL is a cooperative effort of many small coffee farmers in the Tarrazu region. The co-op started in 1960 with 228 growers and just $5,800. Together, these coffee farmers have grown the cooperative to include 3,000 producers and produce more than 110,000 bags of coffee each year. Most of the farmers are still small, with 85 percent of the cooperative’s members farming 4 hectares or less.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
CATURRA AND CATUAI
There are two varietals of coffee in this lot:
- Caturra, which is a derivation from Bourbon and is known for produce good beans at high elevations
- Catuai, which comes from Caturra and another Bourbon derivation, and is known for having high acidity