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Costa Rica Tarrazu Coffee
   
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Fresh Roast Coffees   >>   Coffees of the Americas   >>  Costa Rica Tarrazu
     
                               
        Costa Rica Tarrazu
   
         
           
$9.75/12 oz
         
       
In the first sip there's a burst of citrus followed by notes of brown sugar. This fine Costa Rican rewards those who appreciate a coffee that cuts to the chase.
   
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        Description              
           
Coffee Specs
   
        What's more, the Costa Rica Tarrazu delivers consistency from one cup to the next.  If you value crisp acidity, the Tarrazu may be the perfect coffee. Hints of vanilla in the aroma complement its generous body and clean finish. A high-grown coffee accustomed to lofty expectations, the Tarrazu doesn't disappoint. Designated as Strictly Hard Bean (SHB), Costa Rica's highest grade, the Tarrazu roasts well to nearly any level, but we feel that it really shines at a “half-city+” (medium-light) roast where its delicate flavors and fine acidity merge.  
   
            Growing Region: Tarrazu
Elevation: 4,500 feet
Varietal: Caturra, Typica
Process: Washed
Roast: Half-City+
(Medium-Light)
   
             
             
             
 
 
   
       
       
        Origin Notes  
Costa Rican coffee cart
   
       

Costa Rica is a land of many microclimates due to great variations in altitude. These differences influence the flavor profiles of the coffee grown there. The finest coffees are found at 4,000 to slightly more than 5,000 feet above sea level. At these higher elevations, coffee matures more slowly in the thin air, resulting in diminished yields and smaller beans. Yet Costa Rican coffee farmers consider this a small price to pay for the big flavor profiles that their high-grown coffees offer. Cultivated in the rugged Tarrazu region recognized as Costa Rica's foremost coffee producing district, the Costa Rica Tarrazu flourishes on slopes facing the Pacific side of the Isthmus of Costa Rica. Coffee from this region has long been regarded as one of the world's finest with its light, clean flavor and captivating aroma.

Coffee cultivation in Costa Rica began in 1779 with seedlings imported from Cuba. Within fifty years, coffee had surpassed all other agricultural products to become the country's most lucrative export. Costa Rica is by far the most economically developed country in Central America and has set the standard for sustained coffee quality. It is the only Central American nation to mandate that its coffee producers grow arabica varietals exclusively. Owing to stringent quality-control measures employed during processing, premier Costa Rican coffees are meticulously wet-processed (washed) and embody a standard of excellence unequalled among other Latin American coffees.

     
             
             
             
             
             
             
             
             
             
             
 
 
 
 
 
       
       
        Recommended Brewing   drip brewer    
          The drip method is a good match for the Tarrazu as it will enhance flavor. To play up flavor and acidity, choose vacuum (siphon) pot brewing. The French press will amplify body and offer a more complex cup. This gourmet coffee is adaptable to nearly any type of brewing method, except for espresso which will heighten its vibrancy.      
               
               
               
                 
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