Costa Rica Tarrazu Comunidad Santa Cruz

Size
  • 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: 1.11 g/ml

    Harvest Date: February, 2020

    Arrival Date: July, 2020

    Grade: SHG

    Marks: 0005/0025/0251

    SCA Cupping Score: 84.5

  • Brown sugar, slightly nutty, fresh butter, tropical fruits, mellow acidity with a subtle melon aftertaste and very clean finish. A solid well-rounded example of the great coffee Tarrazu has to offer!
  • Medium to dark is best for this coffee. At the lighter side of a medium roast we get a really nice melon fruit note, along with all of the sugary sweetness. Darker roasts will accentuate the brown sugar and nice body and mute that fruit flavor.

About the coffee:

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.