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Costa Rica Puente Tarrazu -La Pena

City+ to Full City produce blackberry and orange accents, footnotes to a "core" cup character of sweet and bitter tones, raw sugar to dark chocolate covered pistachio nut. City+ to Full City+. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate No
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Oct 19 2015
Lot size 75bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Cultivar Detail Caturra
Grade SHB
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+, bur our favorite roast was just about to Full City. Our City roast wasn't as sweet in the finish.
Weight 1 LB
Recommended for Espresso Yes
"Puente Tarrazu" is a micromill located in Costa Rica's Tarrazu valley. This area is home to some of the highest altitudinal farms in the country, several breaching the 2000 meter mark. Puente Tarrazu is in the "canton" Leon Cortes, which is situated within Tarrazu's San Joses district. Rudolpho Rivera and his family own and operate this privately run mill, processing coffee from the farms of five neighboring families. Many micromills also process the coffee of neighbors, usually to ensure that their mill is running at capacity. With 120 fanegas of land planted in total, there is no need to bring in more coffee cherry than these five farms produce, as the mill capacity remains max capacity out on it's own. This particular lot is Rudolpho's coffee from his farm "La Pena", which is planted entirely in Caturra cultivar. Much like a pulp natural coffee is produced, they mechanically wash their coffees (like most of the country), removing most of the fruit with a mechanical demucilaging machine, and then sending the coffee directly to drying beds and patios. This often leads to more silver skin intact in the green coffee, which results in a darker hue when roasting. Because of this, it's important to pay attention to audible cues to determine when bench-marks are reached as the exterior may appear darker than the roasted coffee actually is.
This coffee has a pleasant fragrance of coco-dusted dried fruit, raisin and apple, a bittersweet cocoa powder note taking the lead. A honey granola and nut smell adds a "heaftyness" to the wet grounds, and a sweet, dry apricot comes up off the break. This coffee seems to do better on the outside edge of City+, bolstering body, fruit juice flavors, and harnessing a lasting, sweet finish. At this roast level, the cup has hints of blackberry and orange, and a nice chocolate pistachio flavor. The combination is quite delicious and reminds me of chocolate covered fruit and granola bars. At Full City, this coffee is sweet all the way through to the finish, and the aftertaste reminds me of chocolate syrup and toffee covered nut. Fruited tones dot the edges of the profile, but remain more of a footnote to the balanced sweet and bitter coffee tones, which construct a solid "core" flavor character in the cup. I recommend roasting this coffee to at least City+, and myself prefer the inside edge of Full City for a crowd pleasing, daily drinking coffee.