Costa Rica Volcanic Process
Hot volcanic spring water washed beans from the Tarrazú region in Costa Rica. Smooth mouthfeel with bright clear flavors of spicy earth tones and nuts.
One of our coffees from Costa Rica takes its name from a unique processing method that uses mineral-rich, volcanic spring water. The Tarrazú coffee starts with hand-picked cherries at the peak of ripeness. The cherries delivered to the San Diego wet mill undergo a patented fermentation process with volcanic mineral water. During the fermentation process, the thermal spring water and wet parchment interact in a unique symbiosis. The hot water accelerates and enhances the mucilage removal resulting in a superior cup clarity. Additionally, coffee beans absorb the natural minerals present in the spring water. When roasted, the minerals and natural acids from the coffee create a wonderful and complex cup filled with surprising flavors.
Tarrazú is considered to be the best of the best of beans and coffee in Costa Rica and possibly the world. The southern pacific Volcano Poas region provides perfect growing conditions with rich volcanic ash soil, high altitudes and cool climate. Such high altitudes are special because they have a microclimate that is frost-free, yet cool climates ideal for growing specialty Arabica coffee. The cooler temperatures provide perfect conditions for the coffee cherries to slowly mature, develop and grow. Tarrazú has a summer harvest period from November through to March, with high daylight temperatures and cold nights. Such a harvest period allows the sugars in the coffee cherry to condense and develop after they have been picked. Find out more about coffee in Costa Rica.
Shop now to order this one of a kind coffee that will transport you to the highlands of Costa Rica!
|Varietal||Caturra & Catuai|
|Processing||Washed in volcanic hot mineral spring water|
|Farm||Various small holder farmers|
|Altitude||3900ft - 5750ft|