Cafea Proaspat Prajita Costa Rica Tarrazu San Rafael

Costa Rica has all the advantages needed to produce exceptional coffee, with its humid coasts and volcanic soil having a remarkable influence. Coffees from Costa Rica are considered “big” coffees, featuring the classic flavor of coffee. They are full-bodied coffees with a lively acidity reminiscent of citrus or berries.

If a coffee can be described as perfectly balanced, with a clean, pure coffee taste that is never boring, then it is probably from Costa Rica. Coffees from this country belong to the group of “classic” coffees, along with those from Guatemala, Panama, and Honduras, as do some varieties produced in other Central and South American countries. Tarazu is the region where most of the country’s quality coffees come from; its microclimate, volcanic soil, and the altitude of its plantations provide all the conditions for producing extraordinary coffees.

It can be supplied as whole beans or ground (for cezve, espresso, filter, or brew).