Costa Rica Tarrazu

Originating from the Tarrazú region, this Arabica coffee with the Red Catuai variety is grown at very high altitudes, between 1,500-1,800 meters, which contributes to the development of a balanced and complex profile. Traditional processing involves aerobic fermentation followed by washing and sun-drying of the beans.
Rated 84 SCA points, Costa Rica Tarazzu offers an elegant sensory experience, dominated by chocolate notes, with accents of light caramel, dark chocolate, but also citrus fruits such as orange and yellow plum.