Product Description
Region: Tarrazú
Mill: San Roman Mill
Process: Natural (Sun-dried)
Varietals: Caturra, Catuai
Altitude: 1700M
Flavor Notes: Grape, apple, blueberry jam, black tea
Bean info
The Tarrazú region is located in the southwest of Costa Rica, near Volcán Poás, and faces the Pacific Ocean. It benefits from a unique microclimate, including fertile volcanic soil, ideal temperatures, sunlight, and humidity — all of which contribute to producing perfectly ripe red coffee cherries.
Throughout the production process, manual weeding and eco-friendly farming practices are used, strictly avoiding chemical fertilizers and pesticides. This natural approach results in coffees that truly represent the characteristics of the region: sweet and fragrant aroma, rich body, medium acidity, and a clean finish with notes of stone fruit, spices, and pleasant sweetness.
Only fully ripe red cherries are selectively handpicked, with strict quality control throughout the processing. The cherries are washed, fermented, and sun-dried at the mill. The parchment coffee is then moved to raised beds for further sun drying, ensuring even moisture content before hulling and export.
This is a modern dry-washed process, where 0–10% of the mucilage and fruit is intentionally left on the beans. Through gentle fermentation and a slow 25-day natural drying period, the method highlights the precision and terroir of Costa Rica’s micro-mills. The result is a coffee with excellent clarity and complexity, perfectly balanced through careful and measured fermentation.
