Tirra

Soft sweetness with a citrus lift, finishing on chocolate.

This is a natural Caturra from Costa Rica, produced in Tarrazú (San José) through Coope Tarrazu.  Tarrazú’s coffee farms sit high in the mountains, commonly around 1,200–1,900 metres above sea level.  Cooler temperatures at altitude slow cherry maturation, which is one of the reasons coffees from this region often show clear structure, bright citrus-like acidity and a dense sweetness. 

In this lot, natural processing keeps more of the fruit character in play, but it stays on the cleaner, more delicate side, so you get sugary sweetness first, then grapefruit-like clarity, and chocolate in the finish.

Accompanying photo: San José Butterfly, Costa Rica by Ross White