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CoopeTarrazú is a Costa Rican cooperative made of over 3,500 partners and associates in the province of San
José. Bearing in mind the organization's values of solidarity and sustainability, CoopeTarrazú prioritizes the
welfare of its associates, their families, and communities by providing hands-on technical assistance and
investing in solutions to combat challenges like coffee rust.
One of the most recognizable coffee-producing regions in Costa Rica, Tarrazú accounts for 25 percent of the
country's total coffee production. Each coffee exported by CoopeTarrazú is cultivated at an elevation of 1,200
to 1,900 meters above sea level. Harvest coincides with the region's dry season, which lasts from November to
March, this contributes not only to coffee uniformity but also the ability to process the coffee by sun-drying.

At Campo Hermoso farm, all the varieties of coffee start from the same point: the cherries are picked at their optimum point of maturity by means of manual selection, to go through a hydraulic selection of floats in water. At this point, each variety is taken to fermentation, which is different for each one in its fermentation process and its duration, decided by variety and what attributes Edwin wants to emphasize.

This Sidra variety (a bourbon/typica/African landrace cross first cultivated in Ecuador, noticeable for its heavy lavender-like florality) is set in an enclosed, low oxygen environment for 56 hours. Coffee is then dry-pulped, and set again in a low oxygen fermentation for 48 more hours, at which point it is laid out to dry on patio or raised beds for roughly 15 days.

Edwin is a third-generation coffee producer, agro-industrial engineer, Q-Grader, Cup of Excellence judge, consultant and educator from Quindío, Colombia. This is his fourth import with Yellow Rooster Coffee Imports, his first import partner in the USA.

If there was a 4th wave in coffee, the name Edwin Noreña would be synonymous with it.

One of the first coffee farms established in eastern Africa, Nyeri Hill Estate planted its first coffee seedling in 1914. Located two kilometers northwest of the town of Nyeri, along the Nyeri-Ihururu road, this expansive estate stretches along the slopes of the region's central highlands.

Nyeri Hill includes 1,415 total hectares, 344 of which are devoted to coffee cultivation. Here, 300 total employees harvest three main varietals: SL28, SL34 and Riuru 11. According to World Coffee Research, the SL28 varietal tends to be drought tolerant and high in potential for cup quality. SL28 and SL34 are unique in that they were both selected from single trees in Kenya, but these varieties are also susceptible to common coffee diseases. In contrast, Riuru 11, which makes up over 18 percent of the estate's total production, is a varietal known for its resistance to coffee leaf rust and coffee berry disease. As World Coffee Research explains, this dwarf hybrid varietal "owes its existence to a coffee berry disease (CBD) epidemic in 1968 that lead to the loss of 50% of Kenya’s production." While each varietal's susceptibility to disease may vary, the potential for excellence in cup quality remains constant.

Nyeri Hill is a unique coffee estate with equally distinct offerings. Here, management focuses on cultivating coffees that shine while also prioritizing the community's long-term sustainability, both from environmental and social perspectives. The organization allocates part of its profits to academic development (with Nyeri High School), professional growth (with Kamwenja Teachers College) and community healthcare (with Mathari Mission Hospital). Along with these social commitments, the leaders at Nyeri Hill focus on reforestation in 250 hectares of the estate, preservation of natural vegetation to encourage biodiversity, and soil retention through solutions like Bermuda Grass cultivation. By approaching their role in the coffee industry holistically, Nyeri Hill Estate strikes a key balance between producing high-quality coffees and providing high quality of life for their employees and partners.

Anserma is a cooperative of more than 2,100 coffee growers, in the southwest of Caldas, with an average farm size of 2.4 hectares. This coffee is sweet, chocolatey, and carries some complexity that shine with or without milk. Perfect for filter or espresso.

We source our decaf coffee from Qusac®.
Their proprietary DFE Decaf Process ® design enhancements provide the platform necessary to achieve coffee decaffeination with considerably less drain on resources.

"By using Green Chemistry, the DFE Decaf Process ® has achieved the incredible results in our flavor profiles. Our team has determined the optimal parameters to target the caffeine with surgical precision and remove it from the green coffee beans. We named this step Target Specific Extraction Technology (TSET). TSET not only extracts the caffeine with surgical precision, it can also be used to extract unwanted mould and fungi such as the one responsible for the production of naturally occurring chemical compounds known as Mycotoxins. The end result is a decaffeinated coffee overflowing with its natural flavors.

Our DFE Decaffeinated coffee is the best tasting decaf with the lowest carbon footprint and presents the consumer with a decaffeinated cup of coffee that is free of pesticides, insecticides and fertilizers. Our decaffeinated coffee is clean, fresh, healthy and eco-friendly. It is the socially responsible choice.” – Qusac Decaf

CoopeTarrazú is a Costa Rican cooperative made of over 3,500 partners and associates in the province of San
José. Bearing in mind the organization's values of solidarity and sustainability, CoopeTarrazú prioritizes the
welfare of its associates, their families, and communities by providing hands-on technical assistance and
investing in solutions to combat challenges like coffee rust.
One of the most recognizable coffee-producing regions in Costa Rica, Tarrazú accounts for 25 percent of the
country's total coffee production. Each coffee exported by CoopeTarrazú is cultivated at an elevation of 1,200
to 1,900 meters above sea level. Harvest coincides with the region's dry season, which lasts from November to
March, this contributes not only to coffee uniformity but also the ability to process the coffee by sun-drying.

At Campo Hermoso farm, all the varieties of coffee start from the same point: the cherries are picked at their optimum point of maturity by means of manual selection, to go through a hydraulic selection of floats in water. At this point, each variety is taken to fermentation, which is different for each one in its fermentation process and its duration, decided by variety and what attributes Edwin wants to emphasize.

This Sidra variety (a bourbon/typica/African landrace cross first cultivated in Ecuador, noticeable for its heavy lavender-like florality) is set in an enclosed, low oxygen environment for 56 hours. Coffee is then dry-pulped, and set again in a low oxygen fermentation for 48 more hours, at which point it is laid out to dry on patio or raised beds for roughly 15 days.

Edwin is a third-generation coffee producer, agro-industrial engineer, Q-Grader, Cup of Excellence judge, consultant and educator from Quindío, Colombia. This is his fourth import with Yellow Rooster Coffee Imports, his first import partner in the USA.

If there was a 4th wave in coffee, the name Edwin Noreña would be synonymous with it.

One of the first coffee farms established in eastern Africa, Nyeri Hill Estate planted its first coffee seedling in 1914. Located two kilometers northwest of the town of Nyeri, along the Nyeri-Ihururu road, this expansive estate stretches along the slopes of the region's central highlands.

Nyeri Hill includes 1,415 total hectares, 344 of which are devoted to coffee cultivation. Here, 300 total employees harvest three main varietals: SL28, SL34 and Riuru 11. According to World Coffee Research, the SL28 varietal tends to be drought tolerant and high in potential for cup quality. SL28 and SL34 are unique in that they were both selected from single trees in Kenya, but these varieties are also susceptible to common coffee diseases. In contrast, Riuru 11, which makes up over 18 percent of the estate's total production, is a varietal known for its resistance to coffee leaf rust and coffee berry disease. As World Coffee Research explains, this dwarf hybrid varietal "owes its existence to a coffee berry disease (CBD) epidemic in 1968 that lead to the loss of 50% of Kenya’s production." While each varietal's susceptibility to disease may vary, the potential for excellence in cup quality remains constant.

Nyeri Hill is a unique coffee estate with equally distinct offerings. Here, management focuses on cultivating coffees that shine while also prioritizing the community's long-term sustainability, both from environmental and social perspectives. The organization allocates part of its profits to academic development (with Nyeri High School), professional growth (with Kamwenja Teachers College) and community healthcare (with Mathari Mission Hospital). Along with these social commitments, the leaders at Nyeri Hill focus on reforestation in 250 hectares of the estate, preservation of natural vegetation to encourage biodiversity, and soil retention through solutions like Bermuda Grass cultivation. By approaching their role in the coffee industry holistically, Nyeri Hill Estate strikes a key balance between producing high-quality coffees and providing high quality of life for their employees and partners.

Anserma is a cooperative of more than 2,100 coffee growers, in the southwest of Caldas, with an average farm size of 2.4 hectares. This coffee is sweet, chocolatey, and carries some complexity that shine with or without milk. Perfect for filter or espresso.

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We believe in quality. We source our green, pre-roasted beans according to the best taste and complexity. We also believe in quality people. We deliver your delicious cup of coffee along with the story of the people who made it possible. Check out these stories in our shop.

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