Costa Rica Tirra Estate
Tirra Estate, as the testing ground for Costa Rica's premier organisation of coffee growers, has a pedigree even in a country known for its exceptional coffee. Much like the Las Lajas we recently enjoyed, this lot has been carefully honey processed (no actual honey is involved - see below) for a rich cup full of heavy-bodied sticky-sweetness, delicious boozy berry fruit flavours, hazelnut and a choc/toffee finish. This versatile profile makes it absolutely moreish and delicious drinking by any method.
Region: San Marcos, San José, Costa Rica
Altitude: 1500+ masl
Processing: red honey
World famous for their quality of their coffee, Costa Rica is one of our favourite origins and the Tarrazu region in particular is known as one of the world’s most exciting; blessed with the perfect terroir and enhanced by an organised and driven community of coffee professionals.
Tirra Estate is owned by local industry cooperative Coopetarrazu, purchased to conduct coffee research and advance microdot production. An exceptional grassroots organisation established over 50 years ago, Coopetarrazu are focused on developing and implementing environmental and community best practices, offering extensive environmental and sustainability education to their members, supporting seasonal migrant workers and creating employment pathways for local youth along the way.
In general terms, honey processing is a middle ground between the more common wet and dry processes. The coffee cherry skin is removed but the mucilage left on the beans as the coffee is dried. In this case, 75-80% of the mucilage is left on the beans as they are dried on patios in the sun, turned daily and with their moisture content constantly monitored to ensure success, which in the cup translates to a heavy body and intense sticky sweetness.
Brewing filter? Find our filter roast selection here.