These Costa Rican Tarrazu arabica beans make for a smooth, full-bodied coffee with subtle chocolate, caramel and brazil nut flavours.
This is best rested at medium roast or dark roast. We prefer it at a medium roast where you get more of a creamy, floral, citrus quality. At Dark roast you get more of a traditional coffee. Either way it is smooth, clean, and a very nice mug of coffee. There’s no sourness or unpleasantness.
Our Costa Rica Tarrazu coffee is sourced directly from producers living near the town of San Rafael in Tarrazu, a canton in the province of San Jose, Costa Rica. The coffee is meticulously processed at the Ceca Mill in Tarrazu, which has a rich tradition dating back to 1950.