Costa Rica Tarrazu Coffee

Costa Rica is known for some of the most prized coffees in the world. While making up less than 1% of worldwide coffee production, the one thing you will not find in small quantities is taste. Almost 70% of the coffee leaving Costa Rica comes from smaller farms that average growing less than 200 bags a year. The higher altitude of the Tarrazu region gives a nice crisp cup, with winey notes and a smooth brown sugar finish. Why book a plane ticket when you can find a mini tropical vacation in a pot of Costa Rican coffee?! 

Quick Facts:

• Origin: Tarrazu, Costa Rica 
• Roast: Medium 
• Process: Washed 
• Altitude: 1350-1700m 
• Farm: La Pastora 
• Varietal: Caturra, Catuai 
• Cupping Notes: Winey fruit notes, toasted nuts, and a sweet brown sugar finish.