Costa Rica

Wonderful character, sweet and floral aroma, and pronounced acidity. Intense, chocolatey flavor. The mildest Arabica coffee we sell, fragrant and delicate in flavor.

100% Arabica
Varieties: Caturra, Catuai
Region: Los Santos district (1.5 hours south of San José)
City/town: The main towns are San Pablo de Leon Cortes, San Marcos de Tarrazu, Santa Maria de Dota, San ignacio, and Frailes
Altitude: 1,400–1,900 meters
Cultivated coffee-growing area in the region: 22.00 Ha
Type of shade trees: Most coffee trees grow in the sun; others grow in the shade of Ingas
Rainfall in mm/year: 2,400
Average annual temperature: 19°C
Amount produced per harvest: approximately 450,000 bags of 69 kg/year
Harvest period: December to March
Picking method: hand-picked, 3 rounds of picking
Washing method: 16-hour fermentation
Drying method: mechanical (24 hours in drum dryers), finishing machines
Name of processing facility/location: various cooperatives of small producers and private estates
Screening and sorting method: mechanicalRegion: Coffee production is the foundation of the economy of the Los Santos region. Most producers work on their farms with their families. The region has many residents from Panama (Chiriqui) during the coffee harvest (up to 5,000 coffee pickers). Social responsibility: suppliers in the Tarrazu region all support sustainability programs and social and environmental responsibility through various certification labels (Max Havelaar, Rainforest Alliance) or their own initiatives (“Zero Carbon”).