Explore the rich history of Costa Rican coffee through Gillies' selection – Coopetarrazú's exceptional beans from the Tarrazu Valley. Introduced in 1779 from Cuba, Costa Rican coffee saw its first exportation in 1820, quickly surpassing cacao, tobacco, and sugar production within fifty years. In the Tarrazu Valley, where coffee trees were planted in 1850 at elevations of 1200-1700 m., the combination of altitude and nutrient-rich soil produces a distinctively intense flavor, making the Tarrazu mark renowned.
Coopetarrazú, founded in 1960 by 228 small farmers in San Marcos, has evolved into a powerhouse with 4,650 members and a green coffee processing capacity of 250,000 quintals. Gillies proudly selects their SHB, EP (Strictly Hard Bean-European Preparation) coffee, reflecting the highest altitude growth.
Gillies Standard Roast™. -DNS, coffeeman
Following the passage of the Food Safety Modernization Act (FSMA 2011) and the recommendation of Green Coffee Association Inc (GCA) Gillies is now labeling all green coffee products with the following guidance:
FOR FURTHER PREPARATION ONLY Green Coffee Should Be Roasted Prior to Use as a Food Ingredient
In addition we offer the following FOOD SAFETY GUIDANCE: This product has not been processed to control microbial pathogens, physical or chemical hazards, or toxins that might be present. Green coffee is a raw agricultural product requiring further processing prior to consumption.
CUP PROFILE:
Comb flower honey, French bread crust, crisp greengage plum, dark Hudson cherries. Long slippery silken finish.
