Costa Rica Hermosa - Whole & Ground Roasted Coffee Beans
Costa Rica Hermosa - Central American Coffee Beans
Our Costa Rican is back! One of our favourites since we first started roasting, we're pleased the latest crop back to you.
Coffee has been produced in Costa Rica since the 18th Century, and has been a key export in the last 150 years.
The area known as Tarrazu is divided in to three parts – Dota, Tarrazzu, and Leon Cortes. It is also often known as Los Santos as the three main towns are San Pablo, San Marcos, and Santa Maria de Dota.
Prior to the arrival of Coopedota, coffee farming in the area was difficult. The producers had little or no expertise in agronomy, the coffee was sold to middlemen who paid producers unfairly, and there were no wet mills nearby, which meant a long trip to be able to process their coffee. The closest wet mill was “La Raya” in Desamparados, where coffee carts were taken to for measuring and to prevent the coffee cherries from fermenting.
Mr Estanislao Ureña Mora was responsible for introducing coffee to the area, and gave seeds to his brother Jose Ureña Mora. Between the two, they sowed a plantation of two hectares and produced their coffee without the use of agrochemicals. Then came Ramon Blanco who built a wet mill in San Pablo de Leon Cortes, and producers began taking their coffee there. In 1929 a wet mill was built in Santa Maria, but as there was so much uncertainty in prices, producers turned to the Banco Nacional (National Bank), which had a department where farmers were given recommendations on how to process their own coffee. Thus was born Coopedota R.L.
Our Costa Rican Hermosa speciality arabica coffee beans are a medium roast with peach, chocolate and caramel cupping notes.
As with all our products, it's packed and supplied in 100% biodegradable resealable bags. Our Costa Rica Hermosa speciality coffee is available for you to buy online as whole beans to grind at home, or you can purchase it as freshly ground coffee in coarse, medium or fine grinds.
Origin:
Costa Rica
Region:
Tarrazú, San José
Process:
Washed
Altitude:
1500m – 1800m
Cupping Notes:
Chocolate, Floral, Peach, Caramel
Roast:
Medium
Variety:
Caturra, Catuai
SCA Score:
84