Costa Rican Tarrazu Specialty Coffee

FLAVOR AND AROMA

This distinguished coffee carries a spicy fragrance and complex aroma, giving it a balanced flavor with a fresh finish. 

ORIGIN

Costa Rica Boasts over 30,000 Coffee Farms in 21 growing regions, each producing coffee with distinctive acidity, body and aroma. While the country's volcanic activity often destroys coffee crops, the volcanic eruptions actually fertilize and enrich the soil. The Costa Rican Tarrazu is a large, flat, bluish bean of excellent quality grown in the southern region.

Region: Tarrazu
Producer: Multiple Smallholder Farms
Altitude: 1200 to 2000 meters
Variety: Caturra, Catuai
Screen size: 15 plus
Process: Washed
Harvest: November-February
Tasting Notes: Very well-balanced with a heavy body and high, slightly winey acidity. Flavor attributes are complex and range from tropical nuts and dark chocolate to citrus fruit. The dense beans that makeup El Indio lend themselves well to many different styles of roasting.

TRY COSTA RICA TARRAZU IF YOU LIKE

-fruit tarts
-white chocolate
-doughnuts
-muffins
-unflavored scones
-shortbread
-banana nut and pumpkin bread
-eggs and bacon/sausage

EXPAND YOUR TASTE HORIZONS

If you like Costa Rican Tarrazu, try our Guatemalan Huehuetenango for a different taste sensation.