Tarrazú, Costa Rica

Tarrazú, in the Los Santos zone of Costa Rica's Talamanca highlands south of San José, is the country's most prestigious growing region, producing high-grown 'SHB' (Strictly Hard Bean) coffee between about 1,200 and 1,900 metres. Since Costa Rica banned the planting of robusta and pushed quality reforms, Tarrazú has led the nation's micro-mill revolution that took off in the mid-2000s, when families began processing their own cherry and pioneering 'honey' and natural methods that now define modern Costa Rican coffee. The cups are clean, bright, and sweet — citrus, red apple, brown sugar, and a crisp acidity — built on Caturra and Catuai. Tarrazú exemplifies how processing innovation and traceability transformed a country once known mainly for washed consistency.

At a glance

• Altitude: 1200–1900 masl
• Typical varieties: Caturra, Catuai, Villa Sarchi
• Common processes: Washed, Honey
• Harvest: 11, 12, 1, 2

Climate

High mountain climate with a pronounced dry season ideal for honey and natural processing.

Soil & terroir

Volcanic mountain soils with good drainage.