Costa Rica is famously known for having not 1, but 8 distinct regions that each produce coffee with unique flavour characteristics. The different flavour and aroma profiles that arise in each region, are partly due to the country's diverse climate. Locals consider Costa Rica to have two seasons; the Rainy Season and the Dry Season. During the rainy season which runs from May to November, is when the coffee is planted and grown. From December to April is when harvesting occurs, and the population in the area roughly triples with people returning for the working harvest season. The population growth in these regions shows how important coffee production is to the economy and its people.
Costa Rica Community Naranjo de Dota Tarrazu
Tasting Notes - Peach, Honey, Black Tea
This particular coffee is harvested in the subregion of Naranjo de Dota, in Tarrazu, the region of the highest altitude grown coffee in Costa Rica. Tarrazu is one of the better known regions within Costa Rica, favoured for its acidity and aroma strength within the coffee grown in the area. Costa Rica Community Naranjo de Dota Tarrazu, is harvested from the farms of the Corella Brothers, who together have a total of 50 hectares dedicated to coffee production.
Mauricio, Marvin and Greving Corello are committed to picking only perfectly ripe Caturra and Catuai cherries for this lot, to create the perfect blend for a complex cup. Once the cherries are picked, they are taken to Palmichal Mill, where they are fully washed and dried mechanically at temperatures no higher than 37.5°C.
With a bright stone fruit acidity, this light bodied cup has a delicious sweetness with clean clarity. It is well balanced and has notes of peach, honey and black tea that complete this refined washed coffee from Tarrazu, Costa Rica.
