Costa Rica Tarrazu Coffee

Why this coffee matters

Tarrazú is one of Costa Rica’s most renowned coffee regions, producing “strictly hard bean” (SHB) coffees grown on steep volcanic slopes at high elevations. The cool, dry microclimate slows cherry maturation, concentrating sugars and organic acids inside the Caturra and Catuaí varietals. Because many farms are small and remote, producers handle much of the processing themselves, preserving micro-lot precision and regional character.

The result is a vibrant, structured cup with balanced sweetness, bright citrus, and exceptional clarity — a profile cherished by specialty buyers across the United States.

Origin & Processing

• Region: Tarrazú, San José Province, Costa Rica
• Elevation: 1,350–2,000 m asl
• Varietals: Caturra, Catuaí
• Process: Fully washed; sun-dried on patios and raised beds
• Recommended Roast: Medium (to balance chocolate sweetness with citrus brightness)

The harvest runs from December to February. Ripe cherries are hand-picked, pulped, and fermented for up to 24 hours before being washed in clean mountain water. Sun-drying over 10–12 days develops Tarrazú’s hallmark attributes: round body, crisp acidity, and layered sweetness with floral clarity.

Sustainability & Craft

Tarrazú’s coffee culture is built around long-standing smallholder cooperatives, some with over 50 years of history. Groups like CoopeTarrazú provide agronomy training, quality premiums, and community support. Steep terrain and small farm sizes naturally promote shade-grown practices, biodiversity, and limited chemical use.

Spectra Coffee sources traceable Tarrazú lots and roasts them in small batches in the United States, showcasing the origin’s natural sweetness, citrus vibrancy, and clean finish.

Cup Experience

Expect a smooth, medium body with notes of milk chocolate and caramel. A burst of orange zest and sweet citrus brightens the palate, supported by honey and brown-sugar undertones. As the cup cools, subtle stone-fruit notes emerge, and the finish remains clean, sweet, and lightly floral.

Cup Profile

• Aroma: Floral, sweet caramel
• Taste: Milk chocolate, caramel, orange zest, honey, hints of stone fruit
• Body: Smooth, medium
• Acidity: Bright, clean
• Finish: Sweet, crisp, lightly nutty

Brew Tips

• Cone Drip (V60/Chemex): 20 g medium-fine • 320 g water (1:16) • 92–95 °C • ~3 minutes. Brings out citrus brightness and floral sweetness.
• Flat Basket Drip (Auto): Medium grind — produces a balanced, chocolatey cup with honey sweetness.
•  French Press: Coarse grind • 1:15 • 4 minutes. Creamy body with a sweet, rounded finish.
• Pump Espresso: Fine grind • 1:2 • ~28 seconds. Syrupy shots with chocolate and orange notes.
• Stovetop (Moka): Medium-fine — bold, caramel-forward brew.
• Whole Bean: Always grind fresh before brewing to preserve aroma and sweetness.

FAQ

• What makes Tarrazú coffee unique?
  High altitude, volcanic soil, and a cool microclimate create dense beans with crisp acidity and balanced sweetness. Many small growers process their own coffee, contributing to Tarrazú’s distinctive micro-lot identity.
• Is this coffee single origin?
  Yes. It comes exclusively from the Tarrazú region of Costa Rica and reflects its unique terroir and processing traditions.
• How should I store Tarrazú coffee?
  Keep beans in an airtight container away from heat, light, and moisture. Grind only what you need just before brewing for peak flavor.