PRODUCER: Smallholder Producers
ORIGIN: San Marcos de Tarrazú | Costa Rica
VARIETY : Caturra | Catuai
PROCESS: Washed | Raised-Bed Dried
HARVEST: December | April
ELEVATION: 1700 MASL
ROASTER: Probat P25
LEVEL: Moderate Medium | Agtron #69.5
EXTRACTION: Preferred for Filter
NOTES: Grapefruit | Milk Chocolate | Hazelnut | Cherry
STORY
This Costa Rica Tarrazú lot comes from the highland community of San Marcos de Tarrazú, one of the most iconic and celebrated coffee-growing regions in Central America. Nestled within the Talamanca mountain range, Tarrazú is known for its volcanic soils, cool nights, and impeccably clean washed coffees—profiles that have helped define Costa Rican coffee for decades.
Producers in San Marcos work small, family-owned farms, tending to Catuai and Caturra trees that thrive at high elevations. Harvesting is done by hand with meticulous selection, and washed processing remains a regional hallmark, emphasizing clarity, sweetness, and refined acidity.
This lot reflects the classic attributes of Tarrazú: bright citrus, caramelized sugar sweetness, and a structured, elegant profile.
Expect a cup with crisp sweetness, red apple acidity, and notes of orange zest, brown sugar, and subtle cocoa. It’s balanced, clean, and timeless—beautifully suited for both filter and espresso.
ORIGIN — COSTA RICA
Costa Rica has earned a reputation for producing some of the cleanest and most consistent washed coffees in the world. The country’s coffee sector is built around smallholder producers, micro-mills, and a strong agricultural infrastructure that supports both quality and sustainability.
Tarrazú, located in the Los Santos region, stands at the top of Costa Rica’s coffee hierarchy. High elevations, steady rainfall, and rich volcanic soil create ideal conditions for slow fruit development. Coffees from Tarrazú are known for their lively citrus acidity, caramel sweetness, and beautifully clean finish—attributes that shine clearly in this lot.
VARIETIES — CATUAÍ & CATURRA
Catuai and Caturra form the backbone of Costa Rica’s coffee identity. These compact varieties thrive in high elevations and produce cherries with excellent sugar concentration and balanced acidity.
When grown in Tarrazú’s rugged terrain, these cultivars express layers of citrus, caramel, and soft fruit tones, delivering a profile that is both vibrant and comforting.
Producers in San Marcos have decades of experience cultivating these varieties, employing careful pruning, fertilization, and selective picking to maximize cup quality.
PROCESS — WASHED
Costa Rica’s washed coffees are renowned for precision and cleanliness, and this lot is no exception.
Ripe cherries are depulped within hours of harvest, then undergo a controlled fermentation to loosen mucilage. After fermentation, the parchment is washed thoroughly with cool mountain water.
The washed method here emphasizes clarity and structure—highlighting sweet citrus, brown sugar, and warm, clean aromatics. It preserves the pristine character that has made Tarrazú a benchmark for washed coffees.
DRYING — RAISED-BED DRIED
Drying is conducted on raised patios or African-style beds to ensure even, consistent moisture release. Frequent turning and protective shading help maintain uniformity and preserve sugars.
Slow, even drying stabilizes the coffee and protects its clean sweetness and bright acidity—essential traits for a classic Tarrazú profile.
HARVEST - JANUARY | APRIL
Across Central America, specialty harvest generally runs from January through April, with shipping beginning shortly after and continuing into June and July. Lower elevation farms harvest first, while higher elevation regions mature more slowly due to cooler nighttime temperatures, allowing for extended fruit development.
We typically purchase from our long-standing relationships once per year, with peak freshness season running from May through early December.
ROASTING — PROBAT P25
This lot is roasted on our Probat P25 with a moderate medium profile, offering deeper sugar development while keeping acidity lively. Cropster-curved tracking maintains consistency within ±2°C.
The roast emphasizes caramel sweetness, rounded acidity, and a smooth finish. It's tailored to highlight the hallmark balance that Tarrazú coffees are known for.
ROAST LEVEL — AGTRON SCALE
WHOLE BEAN AGTRON: #69.5
ROAST LEVEL: MODERATE MEDIUM
Slightly deeper than a light roast, this profile enhances sweetness and body while maintaining the citrus brightness and regional character of Tarrazú.
Expect caramelized sugars, structured acidity, and a warm, balanced cup.
PREFERRED EXTRACTION
Filter | Espresso
This coffee shines across brewers. Filter brews highlight citrus and apple-like acidity, while espresso yields a syrupy, sweet shot with notes of caramel, cocoa nib, and orange zest. Its balance makes it a versatile, approachable daily drinker.
A balanced extraction should pull acids first, sugars second, and bitters last—dial grind size accordingly to maintain clarity and sweetness without overdeveloping bitterness.
BREW GUIDE — ORIGAMI DRIPPER
Brewer: Origami Dripper
Filter: Origami Cone Filter
Ratio: 1:16
Coffee: 25 g
Water: 400 g
Grind: Medium - Fine (Fellow Ode Gen 2 — Setting 3) 442 microns
Water Temp: 205°F
Total Time: 3:45
Steps:
0:00 — Bloom 50 g
0:30 — Pour to 150 g
0:55 — Pour to 200 g
1:20 — Pour to 250 g
1:45 — Pour to 300 g
2:10 — Final pour to 400 g
3:45 — Drain
Allow to drain completely.
Total brew time: ~3:45
Expect a cup with red apple acidity, caramelized sweetness, cocoa warmth, and a clean citrus finish.
