Costa Rican Tarrazú Single Origin Coffee

Roast: Medium \\\ |\\\  Region: San Marcos de Tarraz\\\ú, San Jos\\\é, Costa Rica \\\ |\\\  Altitude: 1,300\\\–1,600 MASL
Cup: Pineapple juice, blackberry, almond \\\— bright, sweet and complex

Coopetarraz\\\ú has more than 4,650 members and runs, as our roaster puts it, like a very large and well-calibrated clock.

Every processing day through harvest, a parade of vehicles \\\— pickups through dump trucks \\\— arrives in the late afternoon loaded with the day's picking. Cherries are weighed and dropped into a water tank so the less dense ones float off. What sinks is depulped, then passed through a demucilager that strips the mucilage mechanically, all on a recycling water system. The beans travel up an elevated conveyor into a forced-air machine that sheds the remaining water, then through dryers that bring moisture gently down to 11 percent.

Start to finish: just over 72 hours. Which sounds fast until you realise not a minute of it is wasted. The coffee then rests in silos for at least a month before milling.

The cooperative also runs a profitable agricultural supply store and a grocery store, and gives members access to low-interest loans and healthcare. Caturra and Catuai, volcanic loam, fully washed and sun dried.

Brew it: pour-over to get the pineapple, drip for the almond. Both are correct.

Pairs with: something bright and fast-moving. Save the Russians for the Colombia.