Body:  Medium
Acidity: Bright
Notes: Nougat, sweet mandarin, berries
 
The region of Tarrazu is the most well-recognized of the eight coffee producing areas in Costa Rica. The high altitude and sedimentary soil facilitate the smooth acidity of the coffee beans, two characteristics that don't always go hand in hand.
 
Costa Rica is also known for being a global leader in eco-friendly coffee producing practices. The farmers prioritize reduction of water consumption, recycling, and renewable energy in their production methods. These practices not only benefit the environment, but improve their businesses and communities.
 
The coffee beans from Tarrazu have won multiple international awards, and are favored by many regular coffee drinkers, as well as those less familiar with specialty coffee, alike. We believe that Costa Rica Tarrazu coffee is to Central America as Ethiopian Yirgacheffe coffee is to Africa; a true staple in single origin coffee, but even more, an ode to those origins.