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These beans are organically grown without pesticides or chemical fertilizers + roasted by hand. They are sourced from a fair trade farm in the Tarrazú region of Costa Rica, where all profits go back to the community.

Beginning in 1928, Manuel Rojas + his sister Romelia had visions of growing coffee in the Tarrazú region. They became one of the first families to plant coffee here. The pure air + crystal clear waters of Tarrazú are what made Roberto Montero Castro fall in love with the slopes of San Marcos de Tarrazú + take over the farm. Montero was passionately dedicated + offered assistance in farming techniques + consultative services to the peasant farmers of Tarrazú. Blessed with just the right amount of tropical acidity, the soil of Tarrazú produces a coffee of tremendously unique quality. Coffee is grown at no less than 4,200 feet with brilliant acidity, a full body + rich aroma. Flavor is perfectly balanced, clean + bright.

Costa Rica Tarrazú Coffee

10 oz bag

Style: whole bean
Tasting notes: perfectly balanced, clean + bright
Process: washed
Variety: Caturra + Catuai
Origin: Tarrazú, Costa Rica
Altitude: 4,200 - 5,900 feet

To remove the coffee beans from the cherry after harvesting, Costa Rica Tarrazu (Terrazu) undergoes washed (or wet) process. This process tends to produce a "cleaner" flavor. A depulper breaks away the cherries' outer skins, removing most of the pulp. To loosen the remaining sticky coating called mucilage, the beans are placed in large water tanks to ferment. They are then thoroughly washed + left to dry on patios in the sun. After the beans have rested for a few months, a hulling machine removes the final layer of skin surrounding the bean.

No. Six Depot
Handmade in small batches; roasted in the Berkshires, MA

Our Commitment:
Despite the regional differences of many growers, we scrupulously source coffee that is from the top 10% of the Arabica species. Arabica trees produce a more delicate, flavorful coffee. Our coffees are grown at high altitudes 2000-6000 feet, above sea level, in an equatorial climate with rainfall, sun + mild frost-free temperatures to allow the plants to mature slowly + ensure the most flavor in each bean. They are shade-grown in a natural environment of varied stories of trees, friendly to migrating birds, producing better coffee + eliminating the need for pesticides. Our coffees are hand-picked on mountain terraces + graded for excellence.
We purchase from farms or co-ops that go beyond paying a fair wage. The proceeds from their premium products go directly to the growers + their communities for schools, health clinics + clean water. These farmers are seen as leaders in their communities.
Although many of the small co-ops + farms cannot afford the organic or fair trade certifications, the coffee is all grown using organic + sustainable methods. All of our coffee is traceable to the farm where their practices are documented for no pesticides, sustainability, natural fertilizers + compost.

The Origin:
It all starts with a coffee tree that bears luscious red fruit or “cherries." Coffee beans are the seeds inside the ripe cherries. However, every coffee-producing country - from Indonesia to Ethiopia to Costa Rica - processes the bean differently based on their own unique economy, geography, cultural traditions + available resources.

We try to make as many trips to producing countries as we're able so we can see how the farmers grow their crops, their sustainable methods for using all byproducts, their ways of processing the beans, roasting the beans + preparing the brew. We bring our experiences back home in our continuing effort to roast + prepare better coffee, to inform our customers + to help provide better lives for growers.