Costa Rica, Tarrazu, ASOPROAAA
These beans feature a particular combination of taste notes - they are both citric AND chocolatey-sweet. We roasted these beans lightly so that we could preserve both of its personalities and we obtained a super versatile and balanced coffee.
We recommend playing with these beans - use them both in espresso, even in milky recipes, as well as in slow brews and discover which you enjoy more.
About the origin
Tarrazu is renowned for producing excellent coffee. The region's climate is unique, characterised by 7 consecutive months of rain, followed by 5 months of dry weather. Cultivated at the heart of a family farm, the coffee cherries are harvested during the dry season then delivered to the ASOPROAAA association. They are dried on African beds and turned regularly to ensure optimum and uniform drying conditions, which gives them more character.
This association was created in September 1998 and now has over 1,200 coffee and citrus fruit producing family members in the areas around Acosta, Jorco and Palmichal. The organisation effectively supports an entire community of producers, providing financial, commercial and technical assistance for all its members and implementing programmes to improve the living conditions of producers and their families. ASOPROAAA has played a decisive role in boosting agricultural production in the region by guaranteeing a quality product range and excellent production traceability. By working with producers of all sizes, the association has been able to diversify its range and offer significant volumes of coffees with specific profiles as well as small producer lots.