DARK CHOCOLATE, ALMOND, CARAMEL
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.
A classic, medium-roasted Costa Rican coffee, this Tarrazu will make an excellent cold or hot brew. With summer here, it is the perfect time of year for a versatile, refreshing coffee.
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.
Founded in 1970, CoppeTarrazu is one of the most established co-ops in Tarrazu. It has more than 2,600 members and employs about 10,000 people, who work either in coffee production or a supporting role. The co-op helps its members obtain low-interest loans, affordable fertilizers and technical assistance.
La Pastora has been CoppeTarrazu’s flagship selection for over 50 years, making this one of the best-known micro-lots from Tarrazu.
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 is a fully washed, or wet processed coffee. 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.
CATUAI AND CATURRA
La Pastora consists of both Catuai and Caturra coffee beans. Catuai is known for its acidity, which makes it perfect for a refreshing iced coffee. Caturra plants produce excellent beans at higher elevations, such as those in the Tarrazu region.