About the coffee
- Cupping notes: Sweet, full-bodied, nice acidity, rich aroma, with notes of honey, cherry, and orange
- Cultivation: shade-grown, among fruit trees and other natural canopy trees, in rich, volcanic soil on coastal mountains near the Pacific, in the Tarrazú region of Costa Rica
- Altitude: 5,000 feet
- Tree type: Caturra, Catuai
- Preparation: hand-picked, fully washed, sun-dried and drum-dried
About the people who grow it
Top: coop member admiring coffee tree with ripe cherries (royalny);Bottom: coffee drying floor (CoopeTarrazú).
Tarrazú is a mountainous region located south of the Central Valley in Costa Rica. The majority of Costa Rican coffee comes from Tarrazú, which has a strong and well-developed coffee culture. The word Tarrazú derives from the ancient Huetar Indian tribe that once inhabited this region. A humid climate, high altitude and rich volcanic soil contribute to conditions which produce high quality coffee.
This lot of coffee comes from “Coopedota,” which began its journey on October 14, 1960, when 96 coffee producers united around a single mission—to create better opportunities for local farmers and elevate the quality of Costa Rican coffee. Today, that legacy thrives through more than 1,200 dedicated members, cultivating premium coffee in the region’s rich volcanic loam soil. Guided by uncompromising quality standard—accepting no more than 2% unripe cherries at deliveryCoopedota has built a reputation for coffees that capture the essence of their origin. Over the decades, Coopedota has evolved far beyond a cooperative. It’s a movement powered by innovation and sustainability—from launching Project One to elevate sustainability in 2024 to investing in its own roastery, coffee school, and immersive coffee tours. Every cup tells a story of community, craftsmanship, and care for the land.
This lot of coffee comes from “Coopedota,” which began its journey on October 14, 1960, when 96 coffee producers united around a single mission—to create better opportunities for local farmers and elevate the quality of Costa Rican coffee. Today, that legacy thrives through more than 1,200 dedicated members, cultivating premium coffee in the region’s rich volcanic loam soil. Guided by uncompromising quality standard—accepting no more than 2% unripe cherries at deliveryCoopedota has built a reputation for coffees that capture the essence of their origin. Over the decades, Coopedota has evolved far beyond a cooperative. It’s a movement powered by innovation and sustainability—from launching Project One to elevate sustainability in 2024 to investing in its own roastery, coffee school, and immersive coffee tours. Every cup tells a story of community, craftsmanship, and care for the land.