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GREEN COFFEE Costa Rica Tarrazu



COSTA RICA

Jobin* dates the introduction of coffee to Costa Rica, from Cuba, as 1779, with the first exportation in 1820. Within fifty years coffee had surpassed cacao, tobaccMore information
Tasting Notes:
The first coffee trees in the Tarrazu Valley were planted in 1850. Here, growing at 1200-1700 m. (about 3,900-5,600 Ft.) the altitude, and the nutrient rich soil give coffee a distinctive intense flavor for which the Tarrazu mark has become justly renown.
As low as $84.80
SKU
21-0035

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COSTA RICA

Jobin* dates the introduction of coffee to Costa Rica, from Cuba, as 1779, with the first exportation in 1820. Within fifty years coffee had surpassed cacao, tobacco, and sugar production in Costa Rica. The first coffee trees in the Tarrazu Valley were planted in 1850. Here, growing at 1200-1700 m. (about 3,900-5,600 Ft.) the altitude, and the nutrient rich soil...


COSTA RICA

Jobin* dates the introduction of coffee to Costa Rica, from Cuba, as 1779, with the first exportation in 1820. Within fifty years coffee had surpassed cacao, tobacco, and sugar production in Costa Rica. The first coffee trees in the Tarrazu Valley were planted in 1850. Here, growing at 1200-1700 m. (about 3,900-5,600 Ft.) the altitude, and the nutrient rich soil give coffee a distinctive intense flavor for which the Tarrazu mark has become justly renown.

Coopetarrazú, in San Marcos, was created in 1960 when 228 small farmers came together in a cooperative venture to improve the living circumstances of their families by taking direct control of the processing and marketing of their fine coffee themselves.

Beginnings are rarely easy, and it took courage, investment, and the support of the National Bank’s Cooperatives Department to get started. Those early pioneers had grit, and in the intervening six decades it has paid off. Today, Coopetarrazú has more than 4,650 members, a green coffee processing capacity of 250,000 quintals; about 28-million pounds of red cherry yielding about 92,000 / 152 LB (69 Kg) bags of green coffee. 57 years after its founding It is fair to say that economically, socially Coopetarrazú has proven to be a sustainable success story.

We recommend a standard Roast (Agtron 40-45).

-DNS, Coffeeman

* Phillippe Jobin, The Coffees Produced Throughout The World, P. Jobin et Co. La Havre, France, 1982, p.104).



Following the passage of the Food Safety Modernization Act (FSMA 2011) and the recommendation of Green Coffee Association Inc (GCA) Gillies is now labeling all green coffee products with the following guidance:

FOR FURTHER PREPARATION ONLY Green Coffee Should Be Roasted Prior to Use as a Food Ingredient

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Comb flower honey, French bread crust, malt, clean, greengage plum, dark Hudson cherries. Long slippery silken finish.
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10 LB Bag $8.48 /LB
33 LB Box $7.93 /LB
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