PRODUCER INFORMATION ALTITUDE: 1,400 ‐ 1,600 meters
HARVEST: November ‐ March PEAK AVAILABILITY: January ‐ May
SOIL TYPE: Red Clay
REGION: Tarrazu VARIETIES: Arabica, Caturra, Catuai
COFFEE PROCESSING: Fully Washed
DRYING: Guardiola ‐ Mechanical
This Costa Rica Tarrazu coffee is medium bodied with a light and bright acidity. The flavor notes consist of crisp pear, apple, and sweet finish. Our roast is a medium roast but this coffee can definitely be roasted a little lighter and even darker. As a very dark roast, this coffee can come off as a little bitter. If you blend this coffee with other central or South American coffee the result tends be a very sweet and perky coffee.
