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Costa Rica Community Lot – La Trinidad Honey

Cupping notes

Creamy vanilla, pear and butterscotch mixed with persimmon. Raisin fruit sweetness, syrupy body.

Description

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 Tarrazu region. La Trinidad is one of those communities that each year contribute to our line up of Costa Rican coffees. This year (2020) is an off year for production, meaning a slightly lower production of cherry. This is part of the natural phenology of the plant, as cherry grows on the previous years branch growth, but does mean this is even more limited than normal!

The coffee of the TarrazĂș 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.

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Origin
Process
Honey
Altitude
1800 - 1900m
Harvest
November - March
SCA score
83.50
Varietal
Certification

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