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Costa Rica Community Lot – La Trinidad Washed

Cupping notes

Raisin, white sugar, pear and persimmon. A hint of black tea florals; sweet with a slightly drying finish.

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.

Cherries are picked in the morning, and delivered to receiving stations by 4pm, with 5pm cut-off. The cherry is then transported to the wet mill which will process coffee through the night, pulping the coffee, sending it through a centrifugal cleaner and on to the pre-drying patios. There it will spend 9 hours before being ready to be placed in a Guardiola for more precise drying to 11% moisture. Once dry, it is density sorted before resting in parchment for 6-8 weeks and then being shipped.

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Origin
Process
Washed
Altitude
1800 - 1900m
Harvest
November - March
Species
SCA score
83.0
Varietal
Certification

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