Costa Rica Tarrazu
Dark chocolate, nutty, biscuit, mild acidity. A classically good tasting cup of coffee. In addition to this being a great coffee, it also has cool art on the sack it came in :)
Full name: Costa Rica Tarrazu La Capilla
Roast level: Full City+ / Dark
COUNTRY: Costa Rica
VARIETAL(S): Caturra, Catuai
ALTITUDE: 1200 - 1900 Masl
GRADE: SHG EP
First, the freshly picked coffee cherries are put in water. This is a way to sort out cherries that are unripe or have some other defect. The bad cherries will often rise to the surface. They are called ‘floaters’. The cherries then go through a de-pulper that will remove the outer skin and pulp. A layer of slime will be left on the seed though – this is called mucilage and can be compared to the sticky layer that coats the stone of a peach. In order to get rid of this mucilage, the seed will have to ferment in water tanks for 8-50 hours. The time the seeds are allowed to soak depends on the equipment, climate, and the preference of the producer. After that beans will be floated and rinsed once again. The beans are then dried on concrete patios or raised beds until they have reached a moisture content of 10-12 %.
A note about freshness
To increase shelf life and preserve freshness, it is best to buy the beans whole and grind them at home. That said, we understand that not everyone has a coffee grinder at home. Select the type of grind for the way you normally prepare your coffee. Not sure? Check out our handy chart.
This coffee will begin to hit its peak flavour around 5+ days AFTER the roast date.