Raspberry, pomegranate, honeysuckle, cherry.
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Costa Rica La Trinidad Honey
Cupping notes
Description
The communities program has been running with CoopeTarrazu 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.
Cherry is delivered to the regional receiving station then delivered to CoopeTarrazu’s processing centre in San Marcos.
Cherries are cleaned, sorted, and then pulped using water and centrifugal force until 50% of tehe mucilage remains.
Six to seven days in the sun are enough to dry the bean down to a rich yellow colour and give correct moisture content.
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Origin
Producer
Process
Honey
Altitude
1800 - 1900m
Harvest
November - February
Flavour
Species
Related
