5-10-15 lbs. Costa Rica SHB EP Tarrazu La Pastora Premium Arabica Coffee Beans

Description

Costa Rica SHB Tarrazu “La Pastora
”...Always the freshest, current crops and 100% Arabica!
Tarrazu...The Best and Most Flavorful Coffee Bean of Costa Rica...great at any roast level too and a must try!
The Costa Rica SHB Tarrazu “La Pastora” coffees are rated some of the finest in the world. These beans are grown at high altitudes, above 1200 – 1800 m allowing them to be designated Single Hard Bean – the highest classification in the Costa Rican system. The soil is mostly volcanic and gives the beans a high acidity.
The dry fragrance was predominate of apricot, sweet earth. Breaking the crust opened up sweet honey notes, strong grassy hay and a light creme brulee. I was ready for the acidity to overwhelm me but found that it was subtle, the “brightness” coming across more as a fermented fruit. The coffee had a pleasing intensity. As it cooled, I picked up sweeter qualities: dates, dark grape. The finish was excellent, filling the mouth with a smooth spicy aftertaste. Overall, I thought the coffee was complex with strong bottom structure, chocolate, malt, and a rapidly emerging mid-range of honey, dates, almost grape. Highly recommended.
Coopetarrazu is a driving force in the community. Besides being the largest employer in the region, it is constantly training its associates in the latest techniques to improve quality and production. Its workers are protected by an occupational safety program supervised by INS, the Costa Rican insurance company. Recycling and education programs have been introduced in the community by the cooperative's staff and thousands of dollars are donated every year to worthy programs in the region.
Though not as renown as other coffee such a Kona or Jamaica, the quality of Tarrazu is quickly being recognized by coffee connoisseurs. Tarrazu coffee is growing through word of mouth and through coffee aficianados rather than by marketing, making its stage on the world market slow but steady. The Tarrazu coffee region of Costa Rica won’t be kept a secret for much longer.
Costa Rican coffee beans are graded by the hardness of the bean. This is determined by the altitude at which they are grown:
- (SHB) strictly hard bean is a coffee grown above 3,900 feet.
- (GHB) good hard bean grow at 3,300 to 3,900 feet.
- (MHB) medium hard bean grown at 1,600 to 3,300 feet.
Did you know??:
Ground roasted beans lose their optimal flavor in about 2 days?
Whole roasted beans lose their optimal flavor in about 2-3 weeks.
If your coffee wasn't roasted just before you purchased it, chances are, it isn't fresh. The difference in flavor between fresh coffee and stale coffee is not subtle. Did you know that without fresh coffee, your espresso machine will have a hard time producing that thick crème you are trying so hard to achieve? Drip, French Press, Vacuum or espresso - every brewing method will produce better results with fresh coffee. That is why we custom roast to your order. Or try purchasing our carefully selected green beans and roast at home.
Recommended Roast:
Full City: I think this coffee has best balance of fruit and chocolate at FC roast...it also makes a wonderful espresso for those daring to try a Dark Roast level!