Coffee description:

The Tarrazu region (located in the interior mountains) with the best volcanic soils and highest altitudes, produces heavier coffees with more complex aromas.

Tarrazu gets its name from its growing region (3950-5590 ft) in the south central Pacific coast of Costa Rica. Tarrazu produces more than 50% of Costa Rica’s coffee.

This Costa Rica Tarrazu is truly “classic” — said to be some of the world’s most prized coffee. It is bright, full bodied, clean acidity, sweet, fruity with a hint of nuttiness.
 

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