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Costa Rica Tarrazu Comunidad Santa Cruz Microlot
$5.00 - $319.72
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Country: Costa Rica
Region: Santa Cruz, Tarrazu
Farms: 20 small farms surrounding Santa Cruz
Wet Mill: Beneficio Palmichal
Varieties: Caturra and Catuai
Processing: Washed
Altitude: 1600-1700 m.a.s.l.
Humidity: 11.2%
Density: 1.15 g/ml
Harvest Date: February, 2022
Arrival Date: September, 2022
Grade: SHG
Marks: 005-0025-0290-P11255-22
SCA Cupping Score: 84.50
- Caramel and hazelnut opens up to sweet maple syrup in aroma, notes of brown sugar and honey with a lingering pear and red apple sweetness. A mild malic acidity and a medium body with a milky mouthfeel finish this off.
- Medium to dark is best for this coffee. On the lighter side of a medium roast we get a really nice mild fruit sweetness. Darker roasts will accentuate the brown sugar and nice body while muting the mild fruity and malic acid.
The Santa Cruz community project
was started during the 2014-2015 harvest in an effort to strengthen relationships with producers and buyers with the same level of commitment to high-quality coffee. The Coffee name refers to the small Community/Town of Santa Cruz, in the region of Tarrazu, where the coffee is grown and harvested.
A group of 20 small producers with pristine farms in the small and charming Community of Santa Cruz have been selected to create the best representation of this special nano-region in Tarrazu. In order to ensure picking only the ripest cherries, the best days of picking on each farm is chosen for cup quality and a higher premium is paid for the better selection. This approach allows more complexity in the cup, while rewarding the farmers that are committed to producing and picking the highest qualities. The cherries that are hand-picked each day are taken to Beneficio Palmichal where the coffee is carefully processed.
All cherries received at the mill are sent into water for floater separation before being pulped and washed mechanically to consume significantly less water during the process. A Centriflux machine is used to spin the washed coffee to remove surface water on the parchment before the coffee is dried in large drum dryers that do not exceed 37.5ºC (just under 100ºF). Once the coffee is dried to 11% humidity it will rest for 2 Months before being hulled out of the parchment and sorted by weight, screen size, density and color.