Costa Rica Tarrazú Coffee Beans

About the Company

Costa Rica Tarrazú Coffee Beans is a proud purveyor of high-quality coffee originating from the famed Tarrazú region of Costa Rica. We focus on delivering beans that embody the unique flavors and exceptional quality inherent to this distinguished coffee-growing area.

The Tarrazú Coffee Region

Located in the mountainous area of Costa Rica, the Tarrazú region is one of the country's most important coffee zones. It is famed for its ideal growing conditions, including high altitudes ranging from 1,200 to 1,900 meters above sea level, volcanic soil rich in minerals, and excellent climate characterized by a balanced combination of sunny days and cool nights.

These environmental factors contribute to the production of coffee beans with complex aromatic profiles and bright acidity.

Varieties and Grades

The predominant coffee variety grown in Tarrazú is Arabica, particularly the Caturra and Catuai cultivars. These varieties are prized for their quality cup profiles and adaptability to the region's conditions.

Tarrazú coffee is usually classified according to strict grading standards based on bean size, defect counts, and overall quality. The specialty grades include:

• SHB (Strictly Hard Bean): Beans grown at higher altitudes with denser structures and brighter acidity.
• SHG (Strictly High Grown): Similarly high-quality beans indicative of premium growing elevations.

Typical Characteristics and Flavor Profile

Costa Rica Tarrazú coffee beans are renowned for their vibrant and bright flavor profile. Typical cup notes include:

• Bright, crisp acidity with a refreshing citrus-like brightness
• Sweet floral aromas and nutty undertones
• Complex layers with hints of chocolate, honey, or tropical fruits
• Medium to full body with a clean, balanced finish

These characteristics make Tarrazú coffee highly sought after by specialty coffee roasters and aficionados worldwide.

Harvesting and Production Process

Coffee harvesting in Tarrazú happens during the dry season, generally from November through March. The cherries are handpicked selectively to ensure that only ripe cherries are gathered. This meticulous picking method supports high cup quality and consistency.

After harvesting, beans typically undergo a washed (wet) processing method. This involves removing the outer fruit layers before fermentation and drying, which accentuates the coffee’s clean taste and bright acidity. The beans are then carefully dried on patios or mechanical dryers to the optimal moisture content.

Post-drying, beans are hulled, sorted, and graded before being packaged for export.

Quality and Grading Standards

Costa Rica enforces rigorous coffee quality standards, ensuring that only the best beans are exported under the Tarrazú name. The country uses a coffee classification system that grades beans according to size, defects, and moisture content.

Specialty grades like SHB and SHG indicate premium quality associated with cups that meet specialty coffee cupping scores. Many Tarrazú producers are also involved in certifications such as Fair Trade and Organic, reflecting sustainable and ethical production practices.

Packaging and Trade

Tarrazú coffee beans are commonly exported as green (unroasted) whole beans, packed in traditional 60 kg jute or grain bags. For specialty markets, smaller packaging formats are often used to ensure freshness and traceability.

Proper storage and handling maintain bean quality during ocean transport, making Tarrazú coffee one of the premium offerings in global coffee trade.