Costa Rica Coop Tarrazu Anearobic Process

Tasting Notes

A cinnamon bomb! This lot cups with sweet brown sugar and cinnamon spice, malt, and fresh butter. The long finish carries papaya, caramel, and vanilla.

Origin Story – Tarrazu Region

The Hacienda Cafetalera is an estate farm that belongs to Coope Tarrazu Cooperative. Purchased in 2013, the farm spans 99 hectares, however Anaerobic processing forms only a very small part of the overall production from the estate. Producing one of the finest coffees in Costa Rica starts with the coffee cherries being hand-harvested at their most uniform and ripe. The coffee is pulped and then placed straight into a sealed steel fermentation tank for about 4 days. It is then dried in the full sun on raised African beds. The sale of this coffee will benefit more than 4200 members of the Cooperative. On the farm, they have projects designed to research and develop improvements of coffee production in the Tarrazu region. There are several interesting projects ongoing which include Las Casas de La Alegria (Child Care Center) for the children of the coffee pickers. The Coop also runs a responsible management system for their coffee by-products – which reduces compost emissions and waste.