Costa Rica
Costa Rica Tarrazú
Tarrazú, San José · 1500–1900 masl · Honey
View on mapHoney-processed Tarrazú lots show dense sweetness, stone-fruit character, and a clean citric finish.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Costa Rica Tarrazú | 8 | 7 | 8 | 3 | 6 | 9 |
Details
- Varieties
- Caturra, Villa Sarchi
- Processing
- Honey
- Roast
- Medium-Light
- Harvest
- Nov, Dec, Jan, Feb
Tasting notes
HoneyStone FruitBrown SugarCitrus Zest
Brewing recommendations
Pour-Over V60affinity 9/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Syrupy honey-peach cup.
Chemexaffinity 8/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Tea-like clarity; honey and stone fruit shine through.
Kalita Waveaffinity 8/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; honey and stone fruit with rounded sweetness.
AeroPressaffinity 8/10
Grind
Medium-Fine (550µm)
Temp
85°C
Ratio
1:15
Brew
90s
Concentrated sweetness.
Espressoaffinity 7/10
Grind
Fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Balanced, brown-sugar sweetness.
Cold Brewaffinity 7/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; honey and stone fruit without the bite.
French Pressaffinity 5/10
Grind
Coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; honey and stone fruit with textured mouthfeel.
Moka Potaffinity 4/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; honey and stone fruit in a concentrated cup.