Coffee cultivation in Costa Rica began in the late 18th century with the first trees arriving from Cuba in 1779. The first coffee plantation in Tarrazu was established in 1854. The Tarrazu region, south of San Jose near the more remote lands at the Pirris River basin, provides the perfect coffee growing conditions. The rich volcanic soil, cool climate & high-altitude all contribute to the quality of this world class coffee. Full-bodied richness with milk chocolate & a brilliant acidity, Tarrazu coffee is farmed for quality, not quantity.

Founded in 1960 & supporting more than 4,650 members, Cooperativa de Caficultores de Tarrazú RL (Coopetarrazu) was established to receive cherries from numerous small farms & process dependably their coffee into a well-balanced, regional blend, named La Pastora. Coopetarrazu has an intricate model of income diversification with a profitable agriculture supply store & grocery store. Cooperative members also have access to low interest loans & healthcare.  

This coffee was roasted to feature the rich, milk chocolate finish while preserving the bright citrus notes. Expect a splash of bright lemon & red apple with a balanced milk chocolate finish.

• Country: Costa Rica
• Region: Tarrazú
• Producers: Smallholder members of Cooperativa de Cafilcultores de Tarrazú (COOPTERRAZU)
• Altitude: 1300 - 1,600 masl
• Varietals: Caturra, Catuai
• Process: Washed

340 GRMS