Available at Delta (BC) only
COUNTRY: Costa Rica
VARIETAL(S): Caturra, Catuai
ALTITUDE: 1200 - 1900 Masl
GRADE: SHG EP
BAG TYPE: Grainpro in jute
BAG SIZE: 60kg
First, the freshly picked coffee cherries are put in water. This is a way to sort out cherries that are unripe or have some other defect. The bad cherries will often rise to the surface. They are called ‘floaters’. The cherries then go through a de-pulper that will remove the outer skin and pulp. A layer of slime will be left on the seed though – this is called mucilage and can be compared to the sticky layer that coats the stone of a peach. In order to get rid of this mucilage, the seed will have to ferment in water tanks for 8-50 hours. The time the seeds are allowed to soak depends on the equipment, climate, and the preference of the producer. After that beans will be floated and rinsed once again. The beans are then dried on concrete patios or raised beds until they have reached a moisture content of 10-12 %.
The climate of Tarrazú is split into the rainy (May to November) and dry (December to April) seasons. Harvest time is a five-month period from November to March that coincides nicely with the dry season. The region, made up of a number of small farms, each with an average size of 2.5 hectares (6.1775 acres), presents an ideal location for growing Arabica coffee beans: a sedimentary soil composition and altitudes from 1,200 to 1,900 meters. It is estimated that nearly 95% of beans grown in the Tarrazú region fall under the SHB category.
REGIONAL INFORMATION:The largest coffee farm in Costa Rica, Aquiares devotes 80% of its land to growing high quality coffee and the remaining 20% to conservation. Coffee plots are interlaced with over a dozen natural springs and almost 20 kilometers in streams, all protected with buffer zones in line with our Rainforest Alliance certification. These streams form a network of natural corridors through the farm that connect the large protected forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants.
All the coffee is grown at a high altitude: from 820 to 1,400 meters (2,700 to 4,600 feet) above sea level. The terrain allows for varieties like Caturra to flourish in the rich volcanic soil, cool night temperature and high humidity.