Coffee beans Costa Rica SHB Tarrazu

Product description Coffee beans Costa Rica SHB Tarrazu

Set your fingers and tap on a place in Central America called Costa Rica. Don't forget to sip this coffee and know that you will feel like you were there. The pleasant citrus finish of the coffee taste will convince you of this.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Small in area, rich in diversity. This is also how we could describe Costa Rica. The reputation of one of the best coffee growers in the world goes far beyond its borders. Despite the fact that only about 1.1% of the world's coffee production is grown here, Costa Rica can boast up to eight growing areas, the most famous of which is Tarrazu. This coffee goldmine is known for its quality beans and breathtaking views. At the same time, this area is full of vegetation and home to a large number of tropical birds.

Flavor profile

Tarrazu coffees are known for their elegant and strikingly clean taste. The scent is floral and sweet like honey. The cream is soft and dense with medium to low acidity. The glass ends with a pleasantly surprising spiciness. Costa Rica SHB Tarrazu offers a strong cup of coffee with amazing compilations. Let us know if you can smell the dark chocolate and taste the subtle notes of grapefruit.

Cultivation, processing

The year in Tarraz is divided into two well-defined seasons, the rainy and the dry. The rainy season lasts seven months (May to November), during which the coffee trees grow; the dry season is from December to April. Harvest time is a five-month period from November to March, which coincides nicely with the dry season. This defined climate pattern is ideal for growing coffee and results in high-quality coffee cherries that are uniformly ripe. Tarrazu is an ideal place for growing Arabica coffee beans. This region is known for the production of coffee, which has significantly acidic properties, mainly due to the volcanic composition of the soil that characterizes the country. Most of the plantations are located at altitudes between 1,200 and 1,900 meters above sea level and are shaded by a mixture of foreign and native trees. In Costa Rica, the quality of coffee is determined by the hardness of the bean, a factor that is determined by the altitude at which the beans are grown. The highest quality coffee is labeled Strictly Hard Bean or SHB and is reserved for coffee grown above 1,900 meters. It is estimated that almost 95% of the fruits grown in the Tarrazu region belong to the SHB category. The drying process used by individual farmers varies. Some prefer natural drying in the sun, thanks to which the fruit acquires fruity tones. Others do not allow "washed" - i.e. wet drying.

How to prepare it

The Tarrazu coffee cherry gives very positive results in the filter brewing method. There are many devices to choose from such as aeropress, moka pot, which filter finely ground coffee and add a sweet taste to every drop. If you have an automatic espresso machine at home, you will get caramel tones, but also higher acidity thanks to the higher pressure.