Costa Rica Tarrazzu Coffee
Tarrazu is a market name for coffees produced and processed within the region. Coffee from this area is known to be relatively heavy-bodied with a complex aroma.
Growing Altitude: 1200-1800 meters above sea level
Arabica Variety: Caturra, Catuai
Harvest Period: December – February
Milling Process: Washed, Drum Dried
Aroma: Intense, Fragrant, Brown Sugar
Flavour: Citrus, Tropical Fruit, Apricot
Acidity: Lively, Bright
The harvesting from December through February leads to a lot of biological waste (the coffee cherries) during the processing of the coffee beans, which are decupled and washed. Our farmers use access volumes for fertilisers and create unique tea flavours.
FOR BEST RESULTS
Add 10g – 15g per serving in a Cafetiere or Filter Machine and allow to stand for 3-5 minutes depending on how you like your coffee.
Small Batch Roasted Guatemalan Hue Hue Tenango Beans.
Once opened keep sealed in the fridge.