Single Origin: Costa Rica Tarrazu (Medium Roast)

Costa Rica has a long history with coffee. First planted in the late 1700s, it played a major role in the agricultural economics of the country by the 1820s. Because of the early and consistent investment in infrastructure, Costa Rica has been a powerhouse in Central America both for exports and quality for generations.

Costa Rica has eight main growing regions: Central Valley, West Valley, Guanacaste, Tres Rios, Turrialba, Orosi, Brunca, and Tarrazu. Each have distinct flavor profiles, but all are distinctly Costa Rican: bright and lemony, mild-bodied, and easy to drink. In recent years producers in the country have started to differentiate by focusing on microlots, different varieties, and new processing methods including honey processing, which was first developed in Costa Rica.

Region: West Valley, Tarrazu

Growing Altitude: 1,200 - 1,800 masl

Cultivar: Caturra, Catuai

Processing Method: Washed

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