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Costa Rica - Tarrazú

Costa Rica - Tarrazú

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Taste Notes: Cocoa | Nutty | Stone fruit
Region: Tarrazú
Variety: Caturra | Catuai
Altitude: 1200–1750 masl
Processing: Washed
Farm: Various small producers

"This coffee takes its name from a unique processing method that uses mineral-rich, volcanic spring water. This Tarrazú coffee starts with hand-picked cherries at the peak of ripeness. The cherries are delivered to the San Diego wet mill where they undergo a patented fermentation process with volcanic mineral water. During the fermentation process, the thermal spring water and wet parchment interact in a unique symbiosis. The hot water accelerates and enhances the mucilage removal resulting in a superior cup clarity. Additionally, the natural minerals present in the spring water get absorbed by the coffee bean. When roasted, the minerals and natural acids from the coffee create a wonderful and complex cup filled with the fruity flavors and spicy notes of pepper and black currant."