Tarrazu, divided into Dota, Tarrazzu, and Leon Cortes, faced challenges in coffee farming until Coopedota was established, improving agronomy expertise and local processing facilities. The area now grows primarily Caturra and Catuai varietals, with some experimenting with Obata. Coffee is hand-picked, mechanically pulped, and carefully processed for high quality.
Acidity: Medium-High
Altitude: 1500-1800 m.a.s.l.
Variety: Caturra, Catuai
Process: Washed
