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Costa Rica Granadilla
Cupping notes
Description
Coope Tarrazu have a number of microlots that they grow amongst their cooperative members. This is one of them.
From the 99 hectares area designated as their experimental, research and microlot farm a small selection is made from the Granadilla lot.
Coffee is quickly sorted and then sundried on brick patios for 15 to 22 days before fully dry.
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Origin
Producer
Altitude
1450 -1600m
Harvest
November - March
Species
SCA score
86.5
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