THE ORIGIN REPORT
Costa Rica Tarrazu La Pastora
Region: Los Santos Tarrazú
Elevation: 1300 MASL
Producer: Coop Tarrazú
Varietal: Caturra, Catuai
Process: Washed
In 1960 a group of 228 small coffee producers in San Marcos de Tarrazú came together to establish Coopetarrazú. At this time they came together with the goal of establishing equal profits and a voice for small producers, something that was previously dominated by large producers in the region. This coop has grown to become one of the most important contributors to the economic development of the Los Santos region of Tarrazú. Today the Coop assists its more than 5,000 members with technical assistance, low-cost loans, and affordable fertilizers. About 80% of their members are small producers with farms of 4 hectares or less. They employ approximately 10,000 people throughout the year, either directly in coffee production or in supporting roles, allowing Coopetarrazú to control the entire production process for their coffee from harvest through sorting, milling and exporting. This level of control allows for constant evaluation which leads to consistent quality year after year.
What is Washed Process Coffee? Washed processing, also known as wet processing, is a method that involves removing the fruit layers of the coffee cherry before drying. Traditionally, water is used to wash off the skin and mucilage of the cherry. First, the coffee is sorted through to remove any damaged or unripe cherries. From there, the skin of the fruit is removed, down to the mucilage layer. The fruits are then fermented in large water tanks for up to 24 hours, during which time the mucilage layer is broken down. After fermentation, the beans are washed, removing the mucilage layer. Finally, the beans are dried, typically on patios in the sun. Because the sugars of the mucilage layer have been removed, washed coffees tend to have a very “clean” flavor, with fresh acidity.
