This naturally processed micro-lot from CoopeTarrazú, a Costa Rican cooperative made of over 3,500 partners and associates in the province of San José, is roasted light to highlight a fruit-forward berries, red wine and orange taste. This rich coffee is the result of a hybrid, the crossing of Rume Sudan (Ethiopian variety) & Villa Sarchi (a naturally occurring mutation of the Bourbon variety in Costa Rica) through painting pollen on the plant flowers.
F1 hybrid plants take up to 20 years to become stable enough for farming. Developing new coffee varieties is important to combat disease, insects and changing weather patterns.
One of the most recognizable coffee-producing regions in Costa Rica, Tarrazú accounts for 25 percent of the country's total coffee production. Each coffee exported by CoopeTarrazú is cultivated at an elevation of 1,200 to 1,900 meters above sea level. Bearing in mind the organization's values of solidarity and sustainability, CoopeTarrazú prioritizes the welfare of its associates, their families, and communities by providing hands-on technical assistance and investing in solutions to combat challenges like coffee rust.