Costa Rica — SHB Tarrazzu

Origin: Tarrazú Region (“Zona de los Santos”)

Profile: Vibrant, Elegant, and Classically Complete

The Tarrazú region is widely considered the crown jewel of Costa Rican coffee production. Lying in the majestic mountains south of San José, these beans are grown at extreme altitudes of 1,200 to 1,900 meters in nutrient-rich volcanic soil. The SHB (Strictly Hard Bean) designation confirms its status as a top-tier coffee, where slow maturation in the cool mountain air allows the bean to develop a high density and an exceptionally complex flavor profile.

Tarrazú coffee is often nicknamed the “Area of the Saints” coffee, and it is famous for its “lively” character—a perfect balance of body and brightness that is the hallmark of Central American specialty coffee.

Flavour Experience

Body: Creamy and medium-bodied with a luxurious mouthfeel.
Notes: A sophisticated palette of milk chocolate and toasted almonds, layered with succulent notes of plum, mandarin, and honey.
Acidity: Vibrant, “winey,” and citrus-like—offering a crisp, lemony sparkle that cuts through the sweetness.
Finish: Clean, sweet, and lingering, with a soft hint of vanilla or marzipan.

Best Enjoyed As

Costa Rica Tarrazú is a “connoisseur’s classic” that performs exceptionally well in precision brewing methods:

The Specialty Pour-Over (V60/Chemex): Best for highlighting the elegant citrus acidity and floral aromatics.
Flat Whites & Cappuccinos: The creamy body and chocolate-nut base pair beautifully with steamed milk, creating a dessert-like experience.
AeroPress: Its natural sweetness and fruit finish make it a favorite for manual pressure brewing.

Did You Know?

Costa Rica was the first Central American country to establish a fully-fledged coffee industry. They take their quality so seriously that it was once illegal to plant anything other than 100% Arabica beans!