COOPETARRAZU In the Los Santos de Tarrazu region, coffee producers united in COOPETARRAZU. The cooperative was created in 1960 by 228 smallholder farmers. They grouped to stand stronger together to face the challenges of coffee production and find better markets for their coffees. After more than 50 years, the cooperative has grown to be the largest cooperative in the region. Nowadays, they provide a structure for more than 3000 smallholder producers. Through the Fairtrade certification process, Coopetarrazu has centralized all industrial and commercial activities to environmentally sustainable practices. This way, the cooperative wanted to increase the quality of their product and community members’ quality of life. In 2006, the cooperative established the Coffee Culture Quality of Life Sustainability Plan. Through this plan, the coop aims to track their environmental impact, implement better practices and create a culture of environmental awareness. As part of their strategy to increase productivity, COOPETARRAZU offers various training programs for its members and engineering visits to farms. Through the Quality of Life Sustainability Plan, COOPETARRAZU provides free soil analyses to its members. These customized soil analyses show farmers the impact of the surrounding ecosystems on their soil. In turn, coffee growers learn to adjust their practices according to their specific soil needs. Next to that, COOPETARRAZÚ invested in organic fertilizer to supply to the cooperative’s producers. The process of erosion has greatly affected productivity. Through this organic material from the fertilizer, soil fertility is partly restored. Additionally, in collaboration with the Coffee Institute and other organizations, COOPETARRAZÚ is testing out new varieties of coffee that offer higher productivity, disease resistance, and in particular, quality cup scores.
|Harvest Year||2015 - 2016|
|Continental Region||Central America|
|Screen Size||80% over screen # 16|
|1. Varietal % of Mix||50% Caturra|
|2. Varietal % of Mix||50% Catuai|
|Elevation||1400 - 1750 m|
|Drying Method||Drier drums|
Balanced, floral, white peach, sweet and clean.