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Coffee Costa Rica Tarrazú bag of 250 g, whole bean


Origin and Plantation
The approximately 300 top Arabica types have inspired demanding coffee connoisseurs for a long time. The growing region Tarrazu is located south of the capital San José. It is one of the most renowned of the country. When Columbus dropped anchor in Costa Rica (Spanish for “rich coast”), there was no coffee yet to be found. Only some 250 years ago, the first plants were brought into the country from Cuba. Today, there are more than one hundred coffee trees per citizen. The nation is a grand coffee country: Costa Rica was the first Central American country to use scientific innovations and agricultural technology and it led the growing and production process to an exemplary standard.

Character and Taste
“Costa Rica Tarrazu” obtains its international recognition from its impressive aromatic acidity. The taste is very mild and a result of the manual roasting process. A harmonic body completes this coffee’s aromatic profile with its exemplary character. “Costa Rica Tarrazu” is among the world’s best coffees.

This is the best coffee from small farmers located in the region between San Marcos de Tarrazú and Santa Maria de Dota, the heart of the world-famous coffee region Tarrazú in Costa Rica. The coffee is exclusively picked by hand which guarantees that only the ripe, red coffee cherries are used for production. The family Castro Jimenez, which has long-standing contacts to the small farmers of the region, processes the coffee beans in its own, high quality production facility. The traditionally fermented, washed and dried coffee subsequently undergoes four further processes that highly affect the quality: it is sorted by size, colour, density and weight.

In the 80s and 90s, coffee from Costa Rica lost its
world-famous character due to the desired mass production. Even though the country is small and the plantations were mainly owned by small to medium-sized families, for decades coffee was produced almost entirely in large production facilities. This is why the coffee lost its unique character. Today, it is possible for small farmers to produce their own coffees and market them at a gain. The quality has thus yet again reached the high levels of old times.

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