Costa Rica Pastora Tarrazu
The majority of Costa Rican coffee comes from Tarrazu, near Volcan Poas, in the Southern Pacific region. Tarrazu is the most densely planted, high altitude region and is celebrated for its rich soil. The region is referred to as "Los Monjes de Tarrazu," by the indigenous group Huetar. The area is characterized by its humidity, mountainous paths and an extraordinarily green landscape, conditions which produce high quality coffee.
Altitude: 4200 feet
Variety: Caturra, Catuai
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: November-January
Cup Characteristics: sweet chocolaty aroma, soft berry notes, piquant acidity, smooth rich body, long pleasant aftertaste
