Origin: Tarrazú, 2 hours from the capital San José
Altitude: 1450-1750 m
Producer: Luis Carlos Picado Montero
Varieties: Caturra & Catuai (lactic anaerobic fermentation)
Harvested: 2023/2024
Tarrazú really is a gold mine for us coffee roasters. It was after a private trip there that Kafferosteriet Koppar became just Koppar. Beautiful mountains, volcanic soil, rainforest and seasons with rain and sun create perfect conditions for coffee growing! The beans in this micro-lot (caturra and catuai) have grown at high altitude, matured slowly and thus developed their characteristics to the full. However, they have been left on the coffee bushes for longer than usual, maximizing the Brix levels that determine the sugar levels. If the berries initially have higher sugar levels than normal, the fermentation process is jettisoned. In this case, it has taken place without air contact and water, and the sugars are broken down into lactic acid, which enhances the coffee’s aromas, sweetness and gives a larger body.
We lightly roast this green coffee to medium, primarily for filter brewing, but if you’ve mastered your espresso brewing skills, we can promise magic even in a short cup of espresso. It’s like hot chocolate with a dollop of cream on top. Sweet as a ripe peach, full-bodied as a glass of apricot juice. The cinnamon is prominent and the impression is majestic.
This green coffee arrived at the roastery on August 16th 2024 and is from the 2023/2024 harvest.
€22.50
€22.50
Out of stock
