"The microclimates of Costa Rica are well known for contributing unique flavors to their coffee bean crops... Coffee beans grown at higher elevation, such as these, are known for their flavor complexities. And this coffee is no exception. This medium dark roast coffee yields a bright, well-balanced cup with a smooth finish."
What they don't mention are the chocolatey undertones of the coffee and the faint sweetness. These are most prominent in the highest grade bean, Tarrazu #1, that we purchase special directly from the local cooperative of which we are a member. Most Tarrazu in the US is sold as a blend of some #1 and the lower grade, less expensive grades. We stick with the #1 and the fundraisers hear the benefits as people ask "When are you going to sell coffee again?"
High class supermarkets are starting to pick up on the high quality of Tarrazu Coffee. Your organization can reap the benefits of this fine product as well.
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