Costa Rica Tarrazu

Costa Rica Tarrazú coffee is renowned for its exceptional quality and distinctive flavor profile, primarily attributed to the unique growing conditions in the Tarrazú region of Costa Rica. This region, often referred to as "Los Santos" area, is located in the high-altitude central mountains of Costa Rica, offering an ideal microclimate for coffee cultivation.

The key characteristics of Costa Rica Tarrazú coffee are:

1. Altitude and Climate: Grown at altitudes ranging from 1,200 to 1,900 meters, the coffee benefits from a cool, misty climate with plenty of rainfall. This high elevation leads to a slower bean development, resulting in a denser, more flavorful bean.

2. Bean Variety: The most common variety of coffee grown in this region is Arabica, particularly the Caturra and Catuaí varieties. These varieties are known for producing a coffee with excellent acidity and full body.

3. Flavor Profile: Costa Rica Tarrazú coffee is often described as having a bright and lively acidity with a full and robust body. Flavor notes can include hints of citrus, berry, and tropical fruits, along with a subtle floral aroma. Some varieties also exhibit a chocolatey or nutty undertone.

4. Processing Methods: The majority of coffee in this region is processed using the washed method, where the fruit is removed from the bean before drying. This processing method highlights the intrinsic acidic and fruity characteristics of the coffee.

5. Sustainability and Farming Practices: Many farms in the Tarrazú region practice sustainable farming methods, often embracing organic practices. The region is known for its smallholder farmers who typically own and operate family-run farms, focusing on quality over quantity.

6. Harvesting Season: The prime harvesting period in the Tarrazú region is from December to March. The beans are mostly handpicked, ensuring that only the ripest cherries are harvested.

7. Global Recognition: Costa Rica Tarrazú coffee is highly regarded in the international coffee community for its quality and unique flavor profile. It is a favorite among specialty coffee enthusiasts and is often used in competitions by professional baristas.

This combination of high-altitude cultivation, favorable climate, careful processing, and skilled farming practices contributes to the high quality and distinct flavor profile of Costa Rica Tarrazú coffee, making it a cherished variety among coffee connoisseurs worldwide.

 Roast level: Full City+ / Dark

COUNTRY: Costa Rica
REGION: Terrazu
PRODUCER/COOPERATIVE/FARMER(S): Various
VARIETAL(S): Caturra, Catuai
ALTITUDE: 1200 - 1900 Masl
PROCESS: Washed
GRADE: SHG EP

A note about freshness

To increase shelf life and preserve freshness, it is best to buy the beans whole and grind them at home. That said, we understand that not everyone has a coffee grinder at home. Select the type of grind for the way you normally prepare your coffee. Not sure? Check out our handy chart.

This coffee will begin to hit its peak flavour around 5+ days AFTER the roast date.