The most popular Costa Rican coffee comes from the Tarrazu region. It is the largest region, producing up to 35% of the nation’s coffee. Natural coffees will have more of a syrupy body with much more fruit character; berries, citrus, grape. Costa Rican farmers leave the fruit on as long as possible, allowing the coffee bean to receive as much character as possible from the fruit.
Certification/Grading: SHB/EP Roast: Medium Tasting Profile: Sweet apple, raisin, honey Grower: Micro farms in Alajuela Variety: Caturra & Catuai Region: Alajuela, Costa Rica Altitude: 1300-1445 M Soil Type: Volcanic Loam Process: Eco-pulped and dried in the sun.