COSTA RICA SPECIALTY COFFEE BEANS

Coffee production in the Tarrazu region in Costa Rica was started by two brothers - Estanislao and Jose Ureña Mora, who produced their coffee from two hectares of land. Nowadays, Tarrazu is the biggest innovation-driven coffee region in Costa Rica, producing SHB (Strictly Hard Bean) quality coffee. Processed through the honey method, it retains 70% of the mucilage on the bean before further processing, ensuring its distinctive sweetness. Coffee profile Sub-region: Tarrazu Co-op: Coope Dota Altitude: 1500 - 1800 m.a.s.lArabica Varieties: Caturra, CatuaiProcess: Washed & HoneyTaste notes: caramel, chocolate, honey, peach