Costa Rica - Tarrazú

Tarrazú sits in the foothills of the Quepos Mountains where this region’s high altitude creates nuanced flavor profiles that are considered some of the best in the world. The region has rich, volcanic soil, and when combined with the cool climate and high altitude produces a coffee that has a striking acidity and a rich, full body. Coffee is the primary source of income in the region, which is made up of a patchwork of small, independently-owned coffee farms.

ROAST: Light to Medium  

BEAN ORIGIN

• Region: San Marcos de Tarrazú
• Varieties: Arabica, Caturra & Catuai
• Altitude: 1,300 - 1,700 meters
• Soil Type: Volcanic
• Harvest: October - March
• Processing: Washed
• Drying: Sun/Patio or raised beds

TASTING NOTES

• Aroma: Intense, floral
• Flavor: Cocoa, brown sugar, cinnamon, tropical citrus, green apple
• Aftertaste: Clean, sweet, light floral, balanced
• Acidity: Crisp & bright
• Body: Medium, silky, smooth