Costa Rican Tarrazu

Costa Rican Tarrazu

FROM $18.00

Soft peach, orange, hibiscus, and pineapple notes throughout. A sweet, medium and juicy body that follows sparkling lime acidity. Hazelnut, caramel, and orange slice notes to finish.

6

Wholebean

Grind
-
+

Costa Rican Tarrazu

Region: Santa Marta de Dota

Producer: Coopedota

Variety: Catuai, Caturra

Altitude: 1450 – 1900 (MASL)

Process: Fully Washed

Tasting Notes

Soft peach, orange, hibiscus, and pineapple notes throughout. A sweet, medium and juicy body that follows sparkling lime acidity. Hazelnut, caramel, and orange slice notes to finish.

Origin Story

Located in the famed, lush green hills of the Tarrazú region, the tranquil town of Santa Maria de Dota is home to Coopedota. The cooperative operates as an essential economic and cultural resource for the town’s tight-knit community, whose primary industry is centralised around coffee production in Costa Rica. At altitudes between 1,450 and 1,900 metres above sea level, the main micro-climate in the area is strongly influenced by the Pacific Ocean and nearby natural reserves drawing in rainfall.
Established in 1960 by local coffee producers, Coopedota was designed to aid with financing, processing, and exportation through an economy of scale. Since then, it has evolved into an exemplary cooperative of more than 900 members, producing approximately 60,000 69-kilo bags of coffee annually.

All Coopedota producers process their coffee at the cooperative-owned mill. The mill is impressive with its colourful maze of pulpers, fermentation tanks, sorting lines and silos. Cherries are dropped off at the main entrance separated into specific qualities and certifications. Coopedota is hailed as the first coffee producer and roastery to be CO2-neutral certified in the world. They are paving the way for sustainable coffee production of the future. Not only by reducing and offsetting their emissions but also by being actively involved in their community. A core value and key to the success of the co-op is diversification. In the past couple of years, Coopedota has undergone a rebranding and renovation at their mill, building
an on-site café to help promote coffee tourism.
A common issue discussed throughout coffee is the aging demographic of its producers. In an attempt to encourage the younger generations to engage in coffee and farming, Coopedota now has a coffee school. This school focuses on the fundamentals of coffee production knowledge and barista training, a new trend in the Costa Rican internal market.
Soft peach, orange, hibiscus, and pineapple notes throughout. A sweet, medium and juicy body that follows sparkling lime acidity. Hazelnut, caramel, and orange slice notes to finish.

Find out more at: www.coopedota.com

Karen M.
Karen M.
Verified ownerVerified owner
3/5
8 months ago
Andrew M.
Andrew M.
Verified ownerVerified owner
5/5
1 year ago
Judith Crombie
Judith Crombie
Verified ownerVerified owner
5/5

Love the smooth taste. A very good coffee to serve to guests when you don’t know their preferences.

1 year ago
Erik Martin
Erik Martin
Verified ownerVerified owner
5/5
1 year ago
James Blaauw
James Blaauw
Reviewer
5/5

A really nice coffee, quite sweet and caramel-y. As soon as I tried it, it put me in mind of Peruvian Tres Estrellas and Brazilian Santos. If you like the flavour of those, you'll almost certainly like this one as well. Good all-rounder that goes well with milk or just enjoy it as an espresso.

2 years ago
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