Costa Rica has all the advantages of having exceptional coffee, wet ribs and volcanic soil with a remarkable influence. Costa Rica coffees are defined as “big” coffees, presenting the classic coffee aroma. They are full-bodied, with a lively acidity that reminds of citrus or berries.
If coffee can be said to be too balanced, pure coffee, without being boring, then it is probably a coffee from Costa Rica. The coffees in this country are part of Guatemala, Panama and Honduras from the “classical” coffee group, to which some of the products in other Central and Southern America also belong. Tarazu is the region where most of the quality coffee in this country comes from, the microclimate, the volcanic soil and the altitude of the plantations, offering all the conditions for extraordinary coffee.
It can be delivered Beans or Grinded (ibrik, espresso, filter or brew).
Coffee came to Costa Rica in the last decade of the eighteenth century. Over the many years, coffee expanded over the highlands of the Central Valley. The development and trading of coffee deeply influenced the cultural and socioeconomic landscape of the country. Myriad coffee plant varieties, rich soils, high altitudes, and unique growing regions contribute to a popular and sought-after coffee cup profile. The interplay of these factors has allowed the country to achieve the reputation of producing some of the best coffee in Central America.
Tarrazú is a major coffee growing region in Costa Rica with a strong and well-known coffee culture. It is located south of the Central Valley. The word Tarrazú derives from the ancient Huetar Indian tribe that once inhabited this region. This coffee grows on the steep slopes in the sub regions of Los Frailes and Bustamante. Uninterrupted water flow provided by rivers feeding into the Pacific Ocean contributes to this excellent coffee. People involved in the growing and milling process are committed to protecting the environment and preserving the rivers and scenic valleys.
Cupping Notes: sharp acidity, hazelnut, nutmeg, smooth body, clean, buttery, caramel, refined flavor, well-balanced.
Brewing Tips: Costa Rican Tarrazu is at its best when prepared as a drip brew. The French press produces a somewhat brighter cup with more pronounced citrus nuances. The brightness, or acidity, may be a bit overwhelming when this coffee is prepared as a single-origin espresso.