Costa Rica
Costa Rica Tarrazú
Tarrazú, San José · 1500–1900 masl · Honey
Honey-processed Tarrazú lots show dense sweetness, stone-fruit character, and a clean citric finish.
Did you know?
Costa Rica pioneered the 'honey' and 'black honey' processing styles now used worldwide, and in 1989 it became the only country to legally ban planting lower-quality Robusta in favor of 100% Arabica.
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.