Costa Rica Tarrazu Flavor | Tarrazu Coffee | La Roca Washery White Honey

Costa Rica Tarrazu La Roca White Honey

Origin Country: Costa Rica

Region: San Marco, Tarrazu

Farm: La Quebrada

Washing Station: La Roca, Cerro Canet

Producer: Umaña Family

Altitude: 2000 meters

Varieties: Catuai, Caturra

Processing Method: White Honey

Harvest Time: January-March 2016

Flavor Notes: Cherry, Licorice

La Roca: The Stone Washing Station

Costa Rica is a very unique coffee-producing country where many micro-mills can directly collect micro-lots and different varieties of coffee from surrounding areas for processing. La Roca Washing Station is operated by the Umaña family, and this is their third year harvesting and producing coffee. The Umaña family members include Ricardo and his wife Margarita, along with four adult children: Juan Carlos, Felix, Dario, and Diana. The children manage the 7.5-hectare farm at La Quebrada, which has nearly 40,000 coffee trees. The farm's altitude is quite high, at over 1800 meters, providing ideal microclimate conditions for coffee growth. The main varieties cultivated are Catuai and Caturra. During the harvest season, they employ 13 pickers who are paid $3 for every 13 kilograms of cherries.

Family Legacy and Honey Processing

The Umaña family has reached their fourth generation. In the past, sending cherries to the Tarrazu Cooperative (Copa Tarrazu) was convenient but disconnected them from the coffee production process. Their passion for coffee cultivation led them to follow in their father's footsteps, investing in coffee production and establishing their own washing station, La Roca. They take great pride in the quality of coffee produced through their own efforts.

In Costa Rica, micro-mills are particularly suitable for processing different honey methods. Depending on the amount of mucilage retained, the process ranges from black honey, red honey, yellow honey, golden honey to white honey, each offering different flavor profiles. Black honey typically refers to 100% mucilage retention, with direct fermentation and drying. This particular coffee is white honey processed, retaining only 10% mucilage and dried without shade, resulting in a cleaner and more balanced final flavor.

The Umaña family also grows avocados and passion fruit for local market sales, but coffee production still accounts for 95% of their income. In the future, they hope to cultivate more exotic varieties, attempt to improve coffee quality, and seek better disease-resistant varieties.

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Important Notice :

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Tel:020 38364473