A Classic French Roast! Oui Oui We Taste: Baking spice, bittersweet chocolate, toasted barley, earthy Origin: Costa Rica Region: Tarrazú Farm/Washing Station/Mill: Coopetarrazú Variety: Caturra & Catuai Altitude: 1700 -1800 Masl Process Method: Washed (White Honey) Roast level: Developed, (Classic French Roast) Roasting Notes: Coming soon... Coffee Info/story: CoopeTarrazú is a Costa Rica cooperative made of over 3,500 partners and associates in the province of San José. Bearing in mind the organization's values of solidarity and sustainability, CoopeTarrazú prioritizes the welfare of its associates, their families, and communities by providing hands-on technical assistance and investing in solutions to combat challenges like coffee rust. One of the most recognizable coffee-producing regions in Costa Rica, Tarrazú accounts for 25 percent of the country's total coffee production. Each coffee exported by CoopeTarrazú is cultivated at an elevation of 1,200 to 1,900 meters above sea level. Harvest coincides with the region's dry season, which lasts from November to March, this contributes not only to coffee uniformity but also the ability to process the coffee by sun-drying.

A Classic French Roast! Oui Oui We Taste: Baking spice, bittersweet chocolate, toasted barley, earthy Origin: Costa Rica Region: Tarrazú Farm/Washing Station/Mill: Coopetarrazú Variety: Caturra & Catuai Altitude: 1700 -1800 Masl Process Method: Washed (White Honey) Roast level: Developed, (Classic French Roast) Roasting Notes: Coming soon... Coffee Info/story: CoopeTarrazú is a Costa Rica cooperative made of over 3,500 partners and associates in the province of San José. Bearing in mind the organization's values of solidarity and sustainability, CoopeTarrazú prioritizes the welfare of its associates, their families, and communities by providing hands-on technical assistance and investing in solutions to combat challenges like coffee rust. One of the most recognizable coffee-producing regions in Costa Rica, Tarrazú accounts for 25 percent of the country's total coffee production. Each coffee exported by CoopeTarrazú is cultivated at an elevation of 1,200 to 1,900 meters above sea level. Harvest coincides with the region's dry season, which lasts from November to March, this contributes not only to coffee uniformity but also the ability to process the coffee by sun-drying.