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What sets it apart: Tarrazú (Los Santos) is Costa Rica’s most cited high zone—cool nights, micro-mills and strong traceability. It often defines clean Costa Rican sweetness.
How it’s produced and typical processing: In Tarrazú, production usually sits between 1200–1900 m. Typical processing includes lavado, honey, natural. Harvest is often November–March. Cross-check altitude, process and producer—the regional name alone is not enough.
Flavours in the cup: In the cup, Tarrazú lots often suggest orange, honey, cane sugar and cocoa. Variety, process and roast shift the profile: use it as a compass within Costa Rica, not a fixed label.
Typical process in specialty: In specialty, Tarrazú refines a search inside Costa Rica: read farm/station, variety and process on the label. Honey lots shine in a medium-bodied filter.
Technical notes and common mistakes: Don’t treat “Tarrazú” as an automatic quality guarantee or as all of Costa Rica. Avoid paying only for the regional name or equating one micro-lot with the zone average.
Region details
Reference data for the coffee-growing area.
Facts
- Altitude 1200–1900 · 1200–1900 m
- Cup profile orange, honey, cane sugar and cocoa
- Brewing hints Honey lots shine in a medium-bodied filter.
- Harvest November–March
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In Cafesito
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