COSTA RICA TARRAZU

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

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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.

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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.

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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.

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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.

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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.

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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.

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ROASTING | PROBAT P25

This lot is roasted on our Probat P25 with amoderate 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.

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ROAST LEVEL | MODERATE MEDIUM

A balanced, approachable cup from Pitalito, Huila, with developed sweetness, a smooth body, and gentle acidity. Expect notes of milk chocolate, caramel, ripe red fruit, and a clean citrus finish.

• WHOLE BEAN AGTRON: #65
• ROAST LEVEL: Moderate Medium

CLASSIFICATION	AGTRON	PROFILE	NOTES
MODERATE LIGHT	80–75	Highest origin expression	Floral • Citrus • Honey • Tea-like
MODERATE MEDIUM	65–60	Balanced sweetness & body	Cane Sugar • Caramel • Stone Fruit
MODERATE DARK	50–45	Increased roast development	Cocoa • Nuts • Molasses

CCR ROAST PHILOSOPHY
We intentionally roast at lighter Agtron values to preserve origin character, producer impact, and processing expression.

HIGHER AGTRON → More Origin Character
LOWER AGTRON → More Roast Character

Moderately Light is our interpretation of Nordic-style roasting. Coffees in this range showcase lively acidity, a clean, tea-like body, and a delicate, short-lived sweetness. This roast sits just past light, preserving floral and tea-like characteristics while allowing enough sugar development for balance and structure. Expect bright acidity, clear fruit expression, and minimal roast influence. Coffees in this range maintain strong expression of origin and variety while introducing subtle sugar browning. Expect balanced acidity, rounded sweetness, and versatility across brew methods.

We measure roast color using an Agtron M Basic III and reference results on the Agtron Gourmet scale, calibrated hourly for consistency. Our roast categories focus on development—balancing time and temperature—to preserve clarity, acidity, and sweetness rather than roast-forward flavors.

Learn more at agtroninc.com

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PREFERRED EXTRACTION

Filter | Espresso

Costa Rica Tarrazú performs beautifully across both filter and espresso preparations. Filter brewing highlights its bright, clean acidity, balanced sweetness, and crisp fruit character, while espresso develops a fuller body with concentrated sweetness and a smooth, lingering finish.

For the best expression, aim for a balanced extraction that preserves clarity and sweetness. Adjust grind size and brew time to highlight the coffee’s natural acidity and sweetness while avoiding excessive bitterness.

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BREW GUIDE | ORIGAMI & CONE FILTER

• METHOD: Origami

• COFFEE: 25g

• WATER: 400g @ 205°F (96°C)

• RATIO: 1:16

• GRIND: 560 µm (Microns) Medium

• TIME: 3:45

ADJUSTMENT GUIDE

• Sharp / sour → grind slightly coarser (+10–15 µm)

• Flat / heavy → grind slightly finer (-10–15 µm)

GRIND

• TARGET SIZE: 600 microns (Medium)
• TEXTURE: Medium (slightly coarser than Origami)

GRINDER	SETTING
Mahlkönig EK43	6
Fellow Ode Gen 2	3
Comandante C40	15
Baratza Encore	12

RECIPE

0:00 — Bloom with 50g
(Gently swirl to fully saturate. Rest 30 seconds.)

0:30 — Spiral pour to 150g
1:00 — Spiral pour to 300g
1:45 — Spiral pour to 400g
3:45 — Drain

Swirl the carafe, serve and enjoy.

TOTAL BREW TIME: 3:45

EXTRACT & ENJOY