Taste and Varieties of Costa Rica Tarrazú Coffee Beans – Washed Flavor Characteristics and Roasting Profiles of Tarrazú Coffee Beans

Costa Rica is located in Central America. Despite its small land area, it produces coffee of exceptional quality, making it a great choice among single-origin coffees.

Single-origin coffee is made from a single type of coffee bean sourced from its place of origin. Due to differences in origin, the characteristics of the coffee beans also vary.Pure coffee that is typically consumed without milk or sugar has a strong and distinctive character.This region is also known for its handicrafts, attracting tourists from around the world.

Today I’m introducing Costa Rica’s specialty coffee producing regions.

,.Currently, there are eight main coffee-growing regions: Western Valley (Valle Central Occidental), Central Valley (Valle Central), Tarrazú, Tres Ríos, Orosi, Brunca, Turrialba — among which Tarrazú is especially renowned.

Costa Rica has excellent terroir, with three high-altitude volcanoes in the production areas—Irazu, Barva, and Poas. These not only create mountainous terrain at higher altitudes but also contribute to unique soil types. The coffee-growing regions are mainly covered with thick layers of volcanic ash, forming fertile volcanic soil. This type of soil drains well and is very suitable for the growth of coffee trees.The resulting coffee beans have superior characteristics, such as chocolate and cocoa flavors, bright acidity, and elegant aromas.Domestically consumed coffee (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

The majority of Costa Rica's specialty coffee comes from the Tarrazú region.

The Tarrazu region is highly reputed. Among the 23 beans listed in the 2014 COE competition, 17 came from the Tarrazu region, accounting for 70%, making it one of the world’s most renowned coffee-growing areas.Tarrazú is located south of the country’s capital, San José, at an altitude of 1,200–1,700 meters. The harvest season runs from December to March. The coffee beans produced here are hard and dense (due to the high altitude and density), with intense aroma, superior acidity, and a very smooth mouthfeel.

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