The Tarrazú region of Costa Rica is literally bursting at the seams with coffee and producers. After two near-record harvests in the past three years, it now represents over 35% of the exportable coffee from Costa Rica. Tarrazú has the soil, elevation and climate to produce good quantities of great quality coffee. Over the past decade, the surge in new farms and micro-mills is staggering. Until recently, most producers in the region sold coffee to the three major cooperatives, who then went on to blend the coffee of all qualities into a single regional blend.
Although the cooperatives still account for most of the volume from Tarrazú, the micro-mills are continuing to eat into their share. The quality improvement with the birth of micro-mills is palpable, and has re-inserted Costa Rican coffee as a producing nation of top-notch quality. Still, there is plenty of room for improvement, especially when it comes to varietal diversity. Caturra and Catuaí account for over 96% of the coffee in Tarrazú, and while these varieties produce great results in some terroirs, others would benefit from a different veriety.
This is exactly what Roger has done with his farms. Most of his seven hectares have red Catuaí, which produce nice results. However, he also has Geisha, SL-28, Ethiopian Heirlooms, Sudan Rume, Villalobos, Bourbon, Pacamara and Typica planted in his farms. This diversity allows him to learn which varieties work better in specific areas, both for productivity and cup quality.
This lot is a blend of Geisha, SL-28 and a sprinkle of an heirloom Ethiopia variety. The coffee is grown at over 2000m and has been dried in really nice conditions, with great shade, lots of airflow and moderate temperatures. The mill sits at over 2000m, which provides very nice drying conditions for the coffee, as the temperatures are mild and the coffee benefits from a long and even drying period.
We’re very excited to be working with Roger and we hope to share his many varieties over the years to come. This green coffee was frozen immediately on arrival in Calgary, to preserve freshness.
We’re very excited to be working with Roger and we hope to share his many varieties over the years to come.