This naturally processed F1 hybrid micro lot from Co-op Tarrazu in Costa Rica is a great coffee for those looking for an approachable, easy going, balanced brew as well as somet...
This naturally processed F1 hybrid micro lot from Co-op Tarrazu in Costa Rica is a great coffee for those looking for an approachable, easy going, balanced brew as well as something with a nice amount of fruitiness and complexity. We are enjoying notes of soft stones fruits like peach, nectarine and plums as well as blueberries with an undertone of caramel
Coope Tarrazu were founded in 1960 and have almost 5,000 members, of which 33% are women and they have four agronomists who regularly visit members. Over the last 15 years the number of producers has increased by 50% and the annual coffee production in 70%. The co-op purchased Hacienda Tirra to start investing in coffee research and microlot production, resulting in 60% of the farm being used for coffee production activities. Coope Tarrazu have a number of microlots that they grow amongst their cooperative members. This is one of them. From the 99 hectares area designated as their experimental, research and microlot farm a small selection is made from the Granadilla lot
Currently, the coop offers free seeds and soil analysis for members as a way of encouraging reforestation of the local area in order to be more sustainable in the long term. For the seasonal workers they offer free housing during harvest times, and festivals as a way of engaging and encouraging the continuation of their cultural heritage.
F1 varieties (such as Centroamericano) refer to the new wave of first generation varieties with disease resistance, good yields and importantly good flavour profiles bred in to their traits.
Coffee breeding often involves selecting plants for desirable traits such as high yield and cup quality. Farmers or breeders identify high performing plants, collect their seeds and repeat the process over several generations until they reach a pure line with the desired traits. This process can take over 20 years as coffee trees take 3-4 years to mature. An example is the Bourbon Tekisic cultivar which took 28 years to develop. F1 Hybrids, created by cross-pollinating two different pure lines can be developed faster, within 5-10 years. These hybrids can combine the best traits of each parent plant such as higher yield, disease resistance and cup quality and can produce 30-50% more cherries than none hybrid plants. However they cannot be reproduced from seeds and require advanced nursery techniques, making them more expensive. Despite the initial cost, the long term yield and quality can be beneficial and cost effective for farmers.
Natural process coffee, also known as dry process coffee, involves drying the whole coffee cherry with it’s pulp intact before the beans are extracted. This method, one of the oldest in coffee production, is commonly used in regions with abundant sunlight and limited rainfall or water resources. The cherries are spread out in the sun, often on raised beds or patios, and are regularly turned to ensure even drying. This process imparts a fruity sweet flavour to the coffee as the sugars from the fruit influence the beans. Natural process coffees usually have a heavier and more complex flavour profiles. This Coffee is quickly sorted and then sundried on brick patios for 15 to 22 days before fully dry.