Costa Rica Tarrazú

Description

Profile Data

• Origin: Costa Rica

• Region: Tarrazú Valley, San José Province

• Altitude: 1,400 – 1,900 masl

• Variety: Caturra, Catuai

• Process: Washed (Fully Washed / Wet Process)

• Farmers: Smallholder farmers, family-owned farms & cooperatives

• Harvest: December – March

Cupping Score

• SCAA Score: 85 – 87 (Specialty Coffee grade)

• Fragrance/Aroma: Floral, citrus, honey

• Flavor: Bright citrus (orange, lemon), red apple, caramel, milk chocolate

• Acidity: High, clean, sparkling

• Body: Medium, smooth and balanced

• Aftertaste: Sweet, lingering with citrus-honey finish

Region – Tarrazú, Costa Rica

The Tarrazú Valley, often called the “crown jewel of Costa Rican coffee”, is one of the country’s most famous coffee-growing regions. High altitudes, volcanic soil, and a unique microclimate create the perfect environment for cultivating exceptional Arabica beans. Coffees from Tarrazú are globally recognized for their clarity, brightness, and consistent quality, making the region a staple in the specialty coffee world.

Flavor Characteristics

Costa Rica Tarrazú offers a clean and vibrant cup with distinctive notes:

• Fruity: citrus (orange, lemon), red apple

• Sweet: honey, caramel, sugarcane

• Chocolatey: milk chocolate undertones

• Mouthfeel: medium body, silky smooth texture

The combination of sparkling acidity and honey-like sweetness makes Tarrazú a favorite for both filter brews and espresso.

Significance

• World-Renowned Origin – Tarrazú is considered one of the most prestigious coffee regions in Costa Rica, often associated with the country’s coffee identity.

• Sustainable Farming – Local cooperatives emphasize environmental responsibility and fair practices, ensuring long-term sustainability.

• Global Recognition – Tarrazú coffees are highly sought after by roasters worldwide for their bright, clean, and consistent profile.

• Versatile Cup Profile – Its balanced acidity and sweetness make it suitable for a wide range of brewing methods.