Costa Rica Tarrazu Tirra Honey

The Cup

Roast Level: Medium

Cupping Notes: Acidity: Medium || Body:Mediuml || Flavor: sweet apricot and wildflower honey

The Specs

Varietal Caturra, Catuai
Proc Method Honey
Harvest December-March

The Story

This honey-processed lot comes to us from CoopeTarrazĂș, a well recognized cooperative located in San Marcos, TarrazĂș. They are a cooperative with over 53 years of experience and tradition, who work with over 3,000 coffee producers and 250 mill workers who reside in the surrounding communities in the TarrazĂș and Leon Cortes regions. Their main functions are to provide milling, marketing, and export services for their coop members.

In 2013 the Managing Body of the cooperative decided to invest in it's own farm as a project for producing small specialty lots. The coffees currently being grown and exported from the Tirra Farm are Honey and Natural processed.

In honey process coffees, the cherries are pulped and dried on raised African beds due to the tackiness of the mucilage. This allows for rapid fermentation, which draws out fruity, sugary-sweet flavors in the cup. Millers choose a desired level of sugars and use a Mechanical Mucilager to leave a corresponding amount of mucilage on the bean.