Costa Rica Tarrazu SHB Puma

From the very same multi-generation growers who produce our exclusive El Tigre comes our Costa Rica Tarrazu SHB Puma. This year, 2018, will mark the fourth year of production for the Puma, and the fun part is that the cup quality improves every season as the growers become more and more refined in their process. We emphasize the fact that small, estate producers are responsible for the cultivation, milling and determination of the Tarrazu coffees that comprise the Puma.

The Tarrazu region is best known for its coffees having a more pronounced acidity and snappy kick compared to those grown in other parts of the country. The Tarrazu Puma is grown in volcanic soil at altitudes ranging from 3,000 – 5,000 ft.

This lots are graded SHB (Strictly Hard Bean) and EP (European Prep), and fully meet requirements for Costa Rica’s highest grade of coffee. The coffee is processed at La Eva mill. The coffee is hand sorted and either sun dried or mechanically dried depending on weather and precipitation.

Cupping Notes: Medium body, bright acidity, very good aroma, and flowery (almost lemony) citrus with a slight hint of brown sugar in the finish. This Costa Rican has better acidity than others and great bright aroma in the cup.
Producer: Single Estate Growers in Tarrazu
Region: Central Valley
Mill Location: Heredia
Variety: Catuai, caturra, typicas (not many typica trees left)
Processing: Washed
Altitude: 3,000 - 5,000 ft (900 - 1500m)
Coffee Grading: SHB
Harvest: October — February