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Cost Rica Tarrazu Caturra ASD
- Country: Costa Rica
- Region: Tarrazu
- Producer: N.A.
- Rewards History: N.A.
- Variety: Caturra
- Elevation: 1800 – 1900 MASL
- Process Method: ASD
- Bean Screen Size:16/17
- Tasting Notes: Pineapple, maple syrup, dark plum, marshmallows, tropical fruits, oolong tea, fruit wine finish
| Weight | 200 g |
|---|---|
| Dimensions | 10 × 6 × 25 cm |
| Country |
Costa Rica |
| Process Method |
Honey Process |
| Roast Level | Agtron 85-75 |
| Coffee Variety |
Arabica – Caturra |
Description
The Tarrazú region of Costa Rica is considered one of the best coffee growing regions in the country, and it is known for producing high-quality specialty coffee with unique flavor profiles. There are several factors that contribute to Tarrazú’s reputation as a top coffee region, including:
1.Altitude: The Tarrazú region is located in the Central Mountain Range of Costa Rica, and it has high elevation areas that range from 1,200 to 2,200 meters above sea level. Coffee plants grown at higher altitudes tend to ripen more slowly, resulting in more complex flavor profiles.
2.Climate: The Tarrazú region has a relatively cool and rainy climate, with temperatures ranging from 15 to 24 degrees Celsius. The frequent rainfall and fog in the area provide ideal conditions for coffee plants to grow and develop.
3.Soil: The soil in the Tarrazú region is volcanic in origin, which is rich in nutrients that are beneficial for coffee plant growth.
4.Tradition: The Tarrazú region has a long history of coffee cultivation, and many of the farms in the area have been producing coffee for generations. This has allowed farmers to develop deep knowledge and expertise in coffee growing and processing.
Overall, the combination of altitude, climate, soil, and tradition has made the Tarrazú region of Costa Rica a prime location for high-quality coffee production.[/vc_column_text][/vc_column][/vc_row]
About Honey Process
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The Honey Process, also known as the pulped natural process, is a hybrid method between the washed and natural processes. In this method, the coffee cherries are depulped, but some of the mucilage, the sticky, sugary layer surrounding the bean, is left intact. The beans are then dried with this mucilage still on them, which can range from a thin to a thick layer depending on the desired flavor profile. The name “honey” refers to the sticky texture of the mucilage, not to the flavor of the coffee.
Tasting Notes: Honey processed coffees typically have a balanced flavor profile that combines the best of both worlds—the clarity and brightness of washed coffees with the sweetness and body of natural processed coffees. The resulting flavor often includes fruity and sweet notes, with a medium acidity and a syrupy mouthfeel. Depending on the amount of mucilage left on the bean, honey processed coffees can range from light and citrusy to rich and fruity, making them a versatile and popular choice among coffee enthusiasts.
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