Early Bird

About the Coffee

Cooperativa de Caficultores de Tarrazú, known as Coopetarrazu, has more than 4,650 members across the Tarrazú canton in San Jose, Costa Rica. The cooperative gathers cherries from thousands of small farms in the region and processes them into La Pastora, a regional lot grown between 1,300 and 1,600 meters that's become known as a benchmark for the area.

Every afternoon, trucks of all sizes bring in freshly picked cherries. The cooperative weighs each load, removes floaters, depulps the cherries, then runs them through a demucilager that strips the mucilage using a fully recycled water system. Washed parchment travels by elevated conveyor into air dryers, then through mechanical dryers that bring it to the right moisture level. The whole process takes just over 72 hours. After that, the coffee rests in silos for at least a month before dry milling, where machines dehull it and sort it by weight and color.

Coopetarrazu runs more than a processing operation. Members have access to low-interest loans, healthcare, and a cooperative-run agricultural supply store and grocery. It's a system built to support farming families well beyond harvest season.

About Rosso

Rosso has been roasting coffee in Calgary since 2012, sourcing beans with an eye for unusual flavors and strong relationships with the people who grow them.

They've built their approach around curiosity: seeking out coffees that stand out from the ordinary and roasting them to bring out what's distinct about each one.

"Rosso is the last coffee roaster I subscribed to before starting Stillwater, a spot they earned with consistency. If you appreciate a well-balanced cup of coffee with sweetness and some subtle fruity notes, Rosso hits the mark again and again."

- Dean, Director of Coffee