Description

Region: Tarrazu
Altitude: 1600-1700masl
Varietal: Caturra, Catuai
Process: Honey

Harvested by group of 20 small producers in the small community of Santa Cruz. The group was selected by Ceca to represent the best of what the area of Tarrazu has to offer. Support from Ceca means quality of the coffee selection is of the highest standard and farmers are rewarded for this consistency with higher premiums.

Processing:
After pulping the coffee 80% of the mucilage remained in the bean during drying. The coffee
was dried in cement patios for 6 days, then drying was finalised in a drum drier for better
uniformity in humidity levels. After the coffee rested in parchment for two months it was dry
milling and sorted by weight, density, size and color.