Costa Rica, Tarrazu Tirra

When we first tasted this Tarrazú natural, it stood out immediately — berry-forward, with a syrupy body that lingers and a sweet-tart acidity that keeps each sip lively.

It has structure and weight, but it doesn’t feel heavy. The fruit notes are expressive without being overwhelming.

FLAVOR: Berry

BODY: Full Bodied

ROAST LEVEL: Medium-Light

This lot comes from CoopeTarrazú, a cooperative of more than 3,500 producers in Costa Rica’s San José province.

Farmers here cultivate coffee between 1,200 and 1,900 meters above sea level, where cooler temperatures slow cherry development. Harvest runs from November through March, during the region’s dry season.

The consistent weather allows for careful sun-drying, contributing to clarity and balance in the cup. Rooted in one of Costa Rica’s most recognized growing regions, this coffee reflects the steady work of many small farms across Tarrazú.

ORIGIN: Tarrazú, Costa Rica

FARM: CoopeTarrazú

ALTITUDE: 1450-1500 MASL

VARIETY: Caturra, Catuai

PRODUCTION METHOD: Natural