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Costa Rica Community Lot – San Cristobal Washed

Cupping notes

White chocolate, grape, gooseberry, caramel.


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. San Cristobal 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 Tarrazú 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.

San Cristóbal is a community founded in 1950. The district borders on the north with the cantons of El Guarco and Cartago, on the west with the district of Frailes and on the south with the Cantons of León Cortés and Dota. The district is characterized by being part of the Zona de Los Santos, a series of intermontane valleys in central-southern Costa Rica with high coee production. It is also noted by being the place where the former president of the country, José Figueres Ferrer, lies. CoopeTarrazú receives 3 400.00 fanegas of coffee, from 95 associates of this community. They have basic commercial services, but coffee and avocado are their main source of production.

Coffee here is fully washed – which here means that the mucilage is blasted of the bean under water pressure jets so is super clean, and does not need to undergo the fermentation stage that occurs in tanks. Not only does this save water, it removes possibilities for overfermentation, a defect that can occur at this stage so helps to improve the quality too. The wet beans are then put through a centrifuge that spins the beans whilst agitating them upwards, removeing excess water before drying, reducing the time spent in a guardiola, increasing yield and decreasing costs. The end coffee is a super clean, crisp, example of a great washed coffee.

See if it tastes as good as it sounds

Request a sample
1500 - 1700 m
November - February
SCA score

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