La Trinidad Honey Coffee Profile

Varietals
Catuai and Cattura

Process
Honey

Producer
Coope Tarazu

Notes
Raspberry, Pomegranate, Honeysuckle & Cherry
About the Producer
The communities program has been running with Coope Tarrazu since 2012, and was designed to help promote the individual characteristics of the coffee in ‘micro-zones’ of the Tarrazu region. La Trinidad is one of those communities producing high quality coffees each year.
The coffee of the Tarrazu region is one of the most recognised in Costa Rica and in the world and represents 40% of the national production. This production is between 1,200 and 1,900 meters above sea level, in ideal climate and soil conditions for cultivation. Most of the plantations are under shade, with different trees in the area.
The Honey Process
Honey processing is similar to washed, where the cherry skin is removed very quickly after harvesting. However the mucilage (or fruit pulp) is left, which gives the coffee a sticky honey coated appearance. The beans are then left to dry under the sun, with workers raking them regularly.

