CoopeAgri, Costa Rica

Origin

• 🇨🇷 Costa Rica· Brunca

Tasting notes

Character

• Clean
  30

Region: Perez Zeledon, Brunca Producer: COOPEAGRI Farmers Altitude: 1100 - 1500 MASL Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Hazelnut Spread, Stone Fruit, Brown Sugar About CoopeAgri CoopeAgri is a farmer co-operative that was founded in 1962 in Perez Zeledon, Costa Rica. Beginning with 391 farmers in the region, the co-operative continued to grow rapidly into one of Costa Rica's largest mills. Today, there are over 10,000 co-op members, reaching more than 35,000 farmers of all sizes and accounting for 12% of all of Costa Rica's coffee producers. Although the region has a rich history in agriculture, after the devastation of the 1948 Costa Rican Civil War, public infrastructure in the region was left in poor condition. Private companies with business interests in the region did little to improve Perez Zeledon's community prospects for recovery throughout the 1950s. It wasn’t until a group of generals acknowledged the needs of the region’s neglected coffee growers, who struggled to sell to broader markets, that things began to change. CoopeAgri was built on the aspirations of industrialising coffee as a form of economic recovery. CoopeAgri has its own cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. lab to evaluate coffee quality for maintaining standards and identifying areas for improvement. They have their own commercial roasted brand that sells primarily within the local market, as well as a plant nursery that houses over a million young coffee plants of different varieties. Some of these are experimental trees used to test productivity and resilience to climate change, while others are more common varieties. This gives farmers access to renovate or replant their plots at a lower cost. CoopeAgri is structured to ensure holistic support for its members, making coffee a viable and sustainable crop for generations to come. Through their certification and recognition as FairTrade, CoopeAgri has connected with the US and EU markets at trade shows and received global support, enabling the coop