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Costa Rican Tarrazú La Trinidad

From £5.40

 

La Trinidad, Tarrazú Co-operative, Costa Rica

Single origin

100% Arabica, Speciality Coffee

Washed.

Altitude: 1800-1900m

SCAA: 85

Varietals: Caturra and Catuai

Classic and stylish with bright upfront citric acidity. Cherry, cane sugar, orange.

The Tarrazú Co-Operative was designed to help promote the individual characteristics of the coffee in ‘micro-zones’ of the Tarrazú region, one of which is La Trinidad.

The coffee of the Tarrazú region is one of the most recognized in Costa Rica and in the world and represents 40% of the national production. This production is between 1,200 and 1,900 meters above sea level, in ideal climate and soil conditions for cultivation. Most of the plantations are under shade, with different trees in the area.

Cherries are picked in the morning, and delivered to receiving stations by 4pm, with 5pm cut-off. The cherry is then transported to the wet mill which will process coffee through the night, pulping the coffee, sending it through a centrifugal cleaner and on to the pre-drying patios. There it will spend 9 hours before being ready to be placed in a Guardiola for more precise drying to 11% moisture. Once dry, it is density sorted before resting in parchment for 6-8 weeks and then being shipped.

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SKU: costa rica tarrazú Category:
Description

Costa Rican La Trinidad, TARRAZÚ CO-OPERATIVE

Single Origin, 100% Arabica, Speciality Coffee.

Washed.
Altitude: 1200-1900m Score: 85 Varietals: Caturra & Catuai

Cherry, cane sugar, orange.

The Tarrazú Co-Operative was designed to help promote the individual characteristics of the coffee in ‘micro-zones’ of the Tarrazú region, one of which is La Trinidad.

The coffee of the Tarrazú region is one of the most recognized in Costa Rica and in the world and represents 40% of the national production. This production is between 1,200 and 1,900 meters above sea level, in ideal climate and soil conditions for cultivation. Most of the plantations are under shade, with different trees in the area.

Cherries are picked in the morning, and delivered to receiving stations by 4pm, with 5pm cut-off. The cherry is then transported to the wet mill which will process coffee through the night, pulping the coffee, sending it through a centrifugal cleaner and on to the pre-drying patios. There it will spend 9 hours before being ready to be placed in a Guardiola for more precise drying to 11% moisture. Once dry, it is density sorted before resting in parchment for 6-8 weeks and then being shipped.

Click here for more single origin coffees.

Additional information
Weight N/A
Weight

1 kilo, 250g, 500g

Type of Grind

Aeropress, Domestic Espresso, Filter Machine, Stovetop, Beans, Cafetiere, Espresso, V60