1Kg Belfast Blend

1. The Belfast Blend is a fine blend of 80% Brazilian Santos and 20% Costa Rican Tarrazu beans.
2. Brazilian Santos
   1. With large areas of the country growing quality coffee beans, Brazil is a leading producer and exporter of coffee, offering an enormous amount of variety. Unlike many other countries of Central and south America, the particularity of Brazilian Santos is that it is grown in plantations located at relatively low altitude, between 900 and 1,250 meters above sea level. Brazilian Santos is a well-balanced coffee and it is therefore an equally great choice as a single-origin coffee or in a blend with other beans. As its beans are unwashed, they have less tang and are often used with acidic coffees such as Kenyan coffee for example, which is particularly strong on its own. By wrapping even a small amount of Brazilian Santos around the washed bean, the flavour of both is transformed. So if your taste buds fancy some adventure from the comfort of your home, Brazilian Santos is ideal to work out exotic blends to your liking.

Process:	Washed
Altitude:	900-1,250 m above sea level
Harvest:	Between May and September

Tasting Notes : Chocolate, Nutty, Sweet, Caramel

2. Costa Rica Tarrazu
   1. The area known as Tarrazu is divided in to three parts – Dota, Tarrazzu, and Leon Cortes. It is also often known as Los Santos as the three main towns are San Pablo, San Marcos, and Santa Maria de Dota. Prior to the arrival of Coopedota, coffee farming in the area was difficult. The producers had little or no expertise in agronomy, the coffee was sold to middlemen who paid producers unfairly, and there were no wet mills nearby, which meant a long trip to be able to process their coffee. The closest wet mill was “La Raya” in Desamparados, where coffee carts were taken to for measuring and to prevent the coffee cherries from fermenting. Mr Estanislao Ureña Mora was responsible for introducing coffee to the area, and gave seed to his brother Jose Ureña Mora. Between the two, they sowed a plantation of two hectares and produced their coffee without the use of agrochemicals. Then came Ramon Blanco who built a wet mill in San Pablo de Leon Cortes, and producers began taking their coffee there. In 1929 a wet mill was built in Santa Maria, but as there was so much uncertainty in prices, producers turned to the Banco Nacional (National Bank), which had a department where farmers were given recommendations on how to process their own coffee. The varietals grown are mainly Caturra and Catuai. Suits all brew methods.

Process:	Washed
Altitude:	1500 – 1800m above sea level
Harvest:	December – March

Tasting Notes : Hazelnut, Nutmeg, Buttery, Caramel