Costa Rica Parritilla Natural

Suitable for   
 

Farm:  Finca Parritilla
Owner:  William Mora Merno
Region:  Tarrazu
Altitude:  1,500 - 1,700 m.a.s.l.
Process:  Natural
Varietals:  Caturra, Catuai

Coating mouthfeel, rum and raisin sweetness, winey with gentle honeydew melon acidity.

Harvested from Finca Parritilla in the highly prized Tarrazu region, this coffee has been grown and processed by William Mora Merno who is a member of the ASOPROAAA Cooperative. The farm was named after the town in which is located. Finca Parritilla was purchased by the Merno family 35 years ago. Originally the farm was planted with other crops however, today, coffee production accounts for 80 percent of the 20 hectare farm.
Great care is taken to continually improve the quality of the coffee grown at Finca Parritilla, and the farm also employs sustainable production methods to improve soil recuperation and flora and fauna conservation. The Tarrazu area is a sanctuary of native flora and fauna and produces some of the best coffee in Costa Rica. The region is characterised by two well-defined seasons; a wet season lasting seven months from May to November, and a dry season lasting from December to April. These conditions favour the blossoming of coffee.
Today, the coop represents more than 1000 smallholder farmers and is recognised internationally as a quality coffee producer. This reputation has resulted in higher prices and financial stability for farmers. The coop has built a wet mill to increase production volume and improve quality, and regularly host intensive training events for member families.