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Costa Rica Tarrazu La Trinidad


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Sweet flavours of dark berry, pear, raisin, and caramel.

About Costa Rica Tarrazu La Trinidad


Bean Type: Catuai, Caturra

Processing Method: Wet

Altitude: 1800 - 1900 metres

Harvest:

Origin: Tarrazu, Costa Rica

Costa Rica has been producing coffee since 1779, with its beginnings in Meseta Central, also known as Costa Rica's Central Valley. Tarrazú contains mountains from the Meseta Central called the Talamanca Sierra and highland coffee is the main source of income for the 17,000 or so inhabitants. Although there are small-holdings, most of the coffee in Costa Rica is grown on large coffee plantations.

The communities program has been running with Coope Tarrazu since 2012, and was designed to help promote the individual characteristics of the coffee in ‘micro- zones’ of the Tarrazú region. La Trinidad is one of those communities that each year contribute to our line up of Costa Rican coffees.

The coffee of the Tarrazú region is one of the most recognized in Costa Rica and around the world, and represents 40% of the national production. This production is between 1,800 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.