Costa Rica Tarrazu Coffee

Why this coffee matters

Tarrazú is one of Costa Rica’s premier coffee regions, known for its “strictly hard bean” (SHB) coffees cultivated on steep, volcanic slopes. Extreme elevations and a cool, dry microclimate slow cherry maturation, concentrating sugars and acids in the Caturra and Catuaí varietals . Because many farms are small and remote, Tarrazú growers handle much of the processing themselves, preserving distinctive micro‑lot character. The result is a vibrant cup with both sweetness and structure, prized by specialty roasters worldwide .

Origin & Processing

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

Cherry harvest runs from December to February. Ripe fruit is hand‑picked, pulped and fermented for up to 24 hours, then washed in pristine mountain water. Beans dry in the sun for 10–12 days, developing the classic Tarrazú profile: round body, crisp acidity and lingering sweetness .

Sustainability & Craft

Tarrazú’s coffee economy is built on smallholder cooperatives that have over 50 years of experience . Organisations like CoopeTarrazú provide training, agronomy support and fair‑trade premiums. The region’s steep terrain and limited farm sizes encourage biodiversity and shade‑grown practices. Spectra Coffee sources traceable lots and roasts them in small batches, showcasing the natural sweetness and vibrant acidity that Tarrazú is celebrated for.

Cup Experience

In the cup you’ll find a silky, medium body with notes of milk chocolate and caramel . A radiant burst of orange zest and sweet citrus brightens the palate, while honey and brown‑sugar undertones add depth. Subtle hints of stone fruit emerge as the coffee cools, and a clean finish leaves a lingering impression of sweetness and floral clarity.

Cup Profile

• Aroma: Floral and sweet caramel
• Taste: Milk chocolate, caramel, orange zest, honey, hints of stone fruit
• Body: Smooth, medium
• Acidity: Bright, clean
• Finish: Sweet, crisp with a touch of hazelnut

Brew Tips

• Cone Drip (V60/Chemex): Use 20 g medium‑fine coffee per 320 g water (1:16 ratio) at 92–95 °C; a ~3‑minute brew highlights citrus and floral notes.
• Flat Basket Drip (Auto): Medium grind; produces a balanced, chocolatey cup with honey sweetness.
• French Press: Coarse grind, 1:15 ratio; 4‑minute steep yields a smooth body and sweet finish.
• Pump Espresso: Fine grind, 1:2 ratio, 28 seconds; creates syrupy shots with chocolate and orange notes.
• Stovetop (Moka): Medium‑fine grind; produces a bold brew with pronounced caramel.
• Whole Bean: Always grind just before brewing to preserve aromas and sweetness.

FAQ

• What makes Tarrazú coffee unique?
  Tarrazú’s high altitude, volcanic soils and dry microclimate produce dense beans with clear acidity and balanced sweetness . Many smallholders process their own coffee, giving the region distinctive micro‑lot character .
• Is this coffee single origin?
  Yes. It comes exclusively from the Tarrazú region 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. For optimal flavour, grind only what you need just before brewing and enjoy within a few weeks of roasting.