A fleeting, beautiful taste of mandarins and tangerines, followed by caramel sweetness and a sweet aroma of vanilla and marzipan.
Cultivar/Variety: Catuai, Caturra
Flavour notes: Mandarins, tangerines, caramel, vanilla, marzipan.
Producer: Small farmholders, CoopeTarrazú
Country: Costa Rica
Region: Tarrazú
Process: Washed
Roasting profile: Light
Content: Whole beans
Bag size: 250 g / 500 g
Nestled between Nicaragua and Panama lies Costa Rica, a country where coffee has been cultivated since the 1800s. The country is known for producing some of the world's finest coffee. Only Arabica coffee is grown in Costa Rica, and in 1989, it even became illegal to grow low-quality coffee. This coffee from the Tarrazú region offers a fantastic cup with notes of nuts, marzipan, and vanilla, a caramel sweetness, and a delicate, rich mouthfeel.
Filter: We recommend you to use a scale and a brewing technique you are familiar with to ensure consistent results while brewing our coffee. Using a digital scale while measuring both coffee beans and water for brewing will greatly increase consistency. We brew with 50-60 g of coffee per litre (1000 g) water.
Recipe:
Dose: 16 g
Water: 250 g, 98°C
Bloom: 45 g, 98°C for 1 minute
Grind size: ~600 µm
Brew time: 2:50 - 3:10 minutes
Espresso: We recommend you to use a VST filter basket when brewing espresso with our coffee. These baskets make it a lot easier to brew the espresso and each basket is very close to identical, which helps increase consistency. With the VST filter basket 18 g, try this recipe.
Recipe:
Dose in: 18,5 g
Dose out: 45 g
Grind size: ~320 µm
Brew time: ~28 seconds
Costa Rica boasts lush landscapes, thanks to its tropical climate and stable rainfall. Here, coffee thrives at high altitudes, flanked by the Pacific Ocean and the western mountain range, creating ideal growing conditions. Costa Rica is home to eight different coffee regions, and Tarrazú is arguably one of the best.
The Tarrazú region traces its roots back to the 16th century when it was inhabited by the Huetar people. Today, the area is renowned for producing some of Costa Rica’s finest coffee. The coffee grows at elevations between 1200 and 1900 meters above sea level (masl). These high altitudes slow the ripening process of the coffee cherries, enhancing the beans’ flavor.
CoopeTarrazú is a cooperative established by local farmers in the 1960s. This wet mill collects coffee from over 5000 members and runs various initiatives, including agricultural training programs and eco-friendly methods to protect the environment.
Freshness is of utmost importance to us, and to minimise food waste, we roast our coffee every Tuesday. This means you can expect your coffee to be shipped the following Wednesday. By roasting in small batches, we ensure that we don’t produce more coffee than needed, preventing it from going stale on the shelf. This way, you receive freshly roasted coffee right to your door.
